For reservations call: 0800 6522991 For International Reservations, call: +44 (0) 1638 663175

Chocolate Raspberry Terrine

Squires Restaurant at Bedford Lodge Hotel Recipe of the Month – February 2015: Chocolate raspberry terrine


Prep time: 40 mins

Cooking time: 30 mins

Impress your significant other this month with this delicious chocolate raspberry terrine. With chocolate mousse, alcohol-soaked cake and fresh raspberries together, this dessert is perfect for a party for two or for sharing with friends and family. A showstopping dessert packed full of rich chocolate flavour.

James Fairchild, Executive Chef at Squires said: “I absolutely love chocolate so this kind of recipe is a real hit with me. My top tips are know your oven – you don’t want to end up with a sponge that has the texture of a biscuit because your oven cooks things quicker than the recipe suggests.

“When it comes to decorating your terrine, you can buy chocolate curls from a supermarket or, if you are up for it, make your own using the horizontal blades of a cheese grater – watch your fingers, though.”

Ingredients you will need

2 large eggs
50g caster sugar
3 drops of vanilla essence
40g flour
1tbsp cocoa powder
25g butter, melted and then cooled
2tbsp brandy
1tsp instant coffee granules dissolved into 75ml boiling water
400g fresh raspberries
Cocoa powder
Chocolate curls and extra raspberries for decoration
For the chocolate mousse:

175g dark chocolate
300ml double cream

1. To make the chocolate sponge: Preheat the oven to 190°C/Fan. Place the eggs, sugar and vanilla into a medium mixing bowl and whisk with an electric mixer until thick. Sift the flour and cocoa powder over the surface. Fold in quickly and lightly, then fold in the melted butter. Pour into a greased loaf tin bake for 25–30 minutes until well risen and firm to the touch. Place on a rack to cool.

2. To make the mousse: Break up the dark chocolate and place in a small bowl set over a pan of simmering water. Stir until melted, then cool slightly. Whip the cream until floppy then whisk in half the cooled chocolate. Fold in the remaining chocolate with a spoon.

3. To assemble the terrine: Cut the cake in half horizontally. Mix the brandy and coffee together and sprinkle half over the open faced halves. Spread half the raspberries over the cake and top with chocolate mousse. Level the surface, top with the remaining raspberries and arrange the other half of the cake on top. Sprinkle with the rest of the brandy and coffee on top.

4. Cover the terrine with foil, and chill for several hours. To serve, run a knife that has been dipped in hot water around the edges of the terrine. Dust with cocoa powder and arrange chocolate curls and raspberries on top. Use a warm knife to serve.