Fruity

Redcurrant terrine
1. 

70g unsalted butter,softened and cut into small pieces
225g caster sugar
3 eggs
110g plain flour
Pinch of bicarbonate of soda
100g cocoa powder
300ml milk
85g dark chocolate 

Chocolate Syrup:
2 heaped tbsp caster sugar
1 gelatine leaf, soaked in cold water until softened
1 heaped tbsp cocoa powder
15g 90% dark chocolate, broken into small pieces

Fruit Compote:
1kg mixed summer fruit such as raspberries, blackberries, redcurrants and blackcurrants
2 tbsp cassis

Fruit coulis or cream, to serve

Preheat oven to 160C

Line a 1" deep flat tin with silicone

Cream together the butter and sugar until light and fluffy, then beat in one of the eggs.

In a separate bowl, sift together the flour, bicarb and cocoa powder and fold it into the creamed mixture. Gently stir in the milk and melted chocolate.

Pour the cake mixture into the prepared tin and spread it out into an even layer. Bake for 12-15 minutes until firm and cooked. Leave to cool in the tin.

Meanwhile make the chocolate syrup. Heat the sugar with 3 tablespoons of water until the sugar dissolves. Squeeze out any excess water from the gelatine leaf and stir in.

Remove from the heat and whisk in the cocoa powder and chocolate until a smooth syrup is reached. Pass through a fine sieve and leave to cool.

To make the fruit compote, put the fruit into a pan with 3 tablespoons water and bring almost to the boil, stirring. Reduce the heat and simmer gently for 5 mins until softened. Remove from the heat, stir in the chocolate syrup and cossis, then leave to cool.

Line a 2lb loaf tin with cling film, allowing some to overhang each end to make extraction easier.

To assemble the terrine, slice the chocolate fudge cake into long, thin strips to allow for 3 layers. Cover the base of the loaf tin with an even layer of cake, trimming it if necessary so it fits snugly and filling any gaps with the off-cuts. Spoon in half of the fruit with a little of the syrup. Place a second layer of cake on top, then cover with the rest of the fruit and a little more of the syrup.Top with a final layer of cake and extra syrup to cover. Reserve any leftover syrup to pour over the cake when it is turned out. Press lightly down to squash the fruits into the cake, cover with cling fiim and weigh down with something heavy. Leave to chill in the fridge overnight.

The next day,lift the terrine out onto a serving plate using the cling film to help. Spoon enough of the reserved syrup over to moisten.

Serve with a coulis or cream.

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