Chocolate caramel terrine

• sunflower oil↗

  for the pan

• double cream↗200ml ml
• cocoa powder↗1 tbsp tbsp

  plus extra for dusting

• caramel↗300g g

  from a jar or can

• dark chocolate↗100g g

  finely chopped

• mascarpone↗200g g
• caramel wafers7-8

  (depending on the size of the form), cut in half lengthwise

Step-by-step instructions

1. 1

   Grease a 900 g loaf pan with oil and line it with a double layer of parchment paper. Place the cream, cocoa, 200 g caramel and a pinch of salt in a saucepan, set over medium heat and bring to a boil, whisking occasionally. Transfer the chocolate to a medium heat‑proof bowl and pour it over the hot cream mixture. Let stand for 1 min, then stir until the chocolate melts and the mixture is homogeneous. Allow to cool slightly for 5‑10 min.

2. 2

   Whisk the mascarpone into the cooled chocolate mixture with an electric whisk for 3‑4 min, until the mixture becomes smooth, glossy and the whisk leaves a trail.

3. 3

   To assemble the terrine, press the top halves of the caramel wafers into the bottom of the form, cut side up, trimming them to size if necessary.

4. 4

   Whisk the remaining caramel with a whisk to soften it, then spread half of it over the wafers in the form. Spoon half of the chocolate mixture on top, then place the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, spreading it evenly, then pour the rest of the chocolate mixture. Cover the terrine with a strip of parchment paper and freeze for at least 6 hours or overnight.

5. 5

   Remove the terrine from the freezer 10 minutes before serving, invert it onto a chilled plate or dish. Generously dust with cocoa powder before slicing into portions.