Chocolate Peanut Butter Raspberry Jam Terrine
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caster sugar 120g
ground almonds 120g
cocoa powder 60g, sifted
raspberry jam 4 tbsp
Heat the oven to 180C/fan 160C/gas 4. Put the eggs and caster sugar in the bowl of a stand mixer and whisk for about 5 minutes until the mixture is very thick and creamy. Alternatively, you can do this using an electric hand whisk.
Fold the ground almonds and cocoa powder into the egg mixture gently, until incorporated.
Pour mixture into a greased and lined 35cm x 25cm deep baking tin and spread with a spatula. Bake for 25-30 minutes until lightly golden brown on top and the cake springs back when you touch it. Turn out onto a rack to cool completely.
Heat the sugar and 60ml water in a pan gently until the sugar has dissolved, then bring to the boil and boil until the temperature reaches ‘soft ball’ stage (119C on a sugar thermometer).
While the caramel is cooking, whisk the egg yolks in a separate bowl until light and creamy. Turn the speed down and pour in the caramel slowly. Whisk until mixture is light and voluminous and has cooled completely.
Slowly add in the butter, a spoonful at a time, whisking all the time until all the butter is incorporated. Whisk for a few minutes more until the icing is light and airy. Divide the mixture in two, fold the melted chocolate into one half and whisk the peanut butter into the other half.
Line a deep 10cm x 20cm loaf tin with a triple layer of cling film so that it hangs over the edges. Cut the cake into 4 rectangles to fit the loaf tin. You can use any trimmings to patch gaps if there is not enough cake, as this will not matter when the cake has set.
Put one of the cake slices into the lined pan and then cover with half of the chocolate buttercream, spreading it out in an even layer using a knife or spatula. Put a second cake on top and spread over the jam. Cover with all of the peanut butter buttercream. Put a third cake on top and then spread over the rest of the chocolate buttercream.
Finally, cover with the last cake and wrap up tightly with clingfilm. Chill for about 2 hours.
Heat the cream, butter, chocolate and liquid glucose in a saucepan and simmer until the chocolate and butter have melted and you have a smooth, glossy sauce. Leave to cool.
Invert the chilled cake onto a cooling rack and put a sheet of baking paper underneath. Carefully spoon the ganache over. Leave for about 10 minutes, then, using a spatula, transfer the cake to a serving plate and chill for at least 3 hours or overnight.
*Cook’s note: The cake will store for up to 3 days in the fridge.