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Chocolate and Picota cherry terrine

The bitterness of the dark chocolate, combined with the natural sweetness of these cherries, make this luscious dessert a flavour match made in heaven

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Ingredients (Serves 6-8)
  • 175g/6oz dark chocolate, broken into pieces
  • 85g/31/2oz butter
  • 40g/11/2oz caster sugar
  • 3 medium eggs, separated
  • 2 tbsp brandy
  • 11/2 tbsp cocoa powder
  • 350g/12oz fresh Picota cherries, pitted and cut into small pieces
  • 300ml/1/2pt double cream
  • Ice cream to serve

Line a 900g/2pt loaf tin with a double layer of clingfilm, letting it hang over the edge.

Melt the chocolate and half the butter in a bowl over a pan of simmering water.

Meanwhile, beat the remaining butter in a large mixing bowl with sugar until pale and fluffy. Gradually add the egg yolks, with the brandy and cocoa powder, then fold in the melted chocolate and cherry pieces.

Whisk the cream in a bowl until it stiffens, then whisk the egg whites in a separate bowl until they form peaks.

Fold the cream into the chocolate mixture until combined, then fold in the egg whites, making sure the mixture is even. Pour into the tin, fold over the clingfilm to cover, then place in the freezer for at least 5 hours, ideally overnight, until solid.

Serve in slices with a scoop of ice cream and sprig of mint to decorate.

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