Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
9 Ingredients
- 3/4 cup plain flour
- 1/2 cup thickened cream, whipped
- 60grams butter, chopped
- 2 raspberries
- 100grams premium milk chocolate, melted
- 200grams premium dark chocolate, broken into pieces (save 100g melted)
- 1/4 cup double cream
- 1 egg
- 1/4 cup caster sugar
Method
Step 1 of 6
Preheat oven to 180oC/160oC fan forced. Grease and line base and sides of a 25cm x 7.5cm terrine pan with baking paper.
Step 2 of 6
Melt butter, PLAISTOWE Premium Dark Chocolate and sugar in medium saucepan; stir continuously over a low heat until melted; cool 10 minutes.
Step 3 of 6
Stir in egg and flour. Spoon mixture into prepared pan, smooth top. Bake 25 minutes, or until mixture is firm to touch. Cool in pan. Turn out onto a chopping board; trim edges, then cut into two 13cm x 2cm rectangles.
Step 4 of 6
In a medium bowl fold whipped cream and extra PLAISTOWE Premium Dark Chocolate; refrigerate until needed.
Step 5 of 6
On a sheet of baking paper, mark out a 12cm x 25cm rectangle. Carefully spread melted PLAISTOWE Premium Milk Chocolate within this rectangle. Refrigerate for 10 minutes or until just setting; cut out two 13cm x 2cm rectangles. Refrigerate until chocolate is set.
Step 6 of 6
Place a cake on a serving plate, place chocolate cream into a piping bag fitted with a 1.5cm round nozzle; pipe cream along the top of the cake, top with a PLAISTOWE Premium Milk Chocolate rectangle and arrange 1 raspberry on top and garnish with gold leaf; repeat with remaining cake. Serve.
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