Chocolate Jam Terrine Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Dessert

Method:
For the cake, beat the eggs and caster sugar until the mixture is very thick and creamy. Fold the ground almonds and cocoa powder in until incorporated. Pour the mixture into a greased and lined baking tin and bake at 180 degrees C for 25-30 minutes until golden and the cake springs back when you touch it. Turn out onto a rack to cool completely.

For the butter cream, 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 the 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 loaf tin with cling film so that it hangs over the edges. Cut the cake into 4 rectangles to fit the loaf tin. Put one of the cake slices into the lined pan and then cover with half of the chocolate butter cream, 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 butter cream. Put a third cake on top and then spread over the rest of the chocolate butter cream. Finally, cover with the last cake and wrap up tightly with the cling film. Chill for about 2 hours.

For the ganache, 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.

Method:
Heat olive oil. Add in onion, garlic and mushroom and sauté until softened. Stir in spinach, feta and cheddar cheese. Spoon mixture into a greased dish. Whisk together eggs, milk, salt and pepper. Pour egg mixture over the spinach mixture in the dish. Bake in the preheated oven at 180 degrees C for 40 minutes until eggs are set. Let cool 10 minutes before slicing and serving.