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1
To make the compote, prepare the fruit as necessary, then place in a shallow bowl.
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2
Sprinkle with a little sugar and kirsch.
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3
Mix gently and leave to stand for several hours, stirring occasionally.
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4
preheat the oven to 200C/400F/Gas 6 and line a 23 cm square cake tin with a long strip of baking parchment to cover the base.
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5
To make the cake mix, melt the 225 g dark chocolate into the coffee in a heatproof bowl set over a pan of gently simmering water.
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6
Remove from the heat and whisk in the egg yolks and 100 g caster sugar.
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7
In a separate bowl, whisk the egg whites until they form stiff peaks.
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8
Using a wooden spoon, gently fold the stiff whiites into the chocolate, trying not to knock the air out of the whites.
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9
Pour the cake mix into the loaf tin and bake in the oven for 15-20 minutes.
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10
The cake mix should just be beginning to darken on top and you should be able to pull a metal skewer cleanly out of the centre of the cake.
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11
Allow to cool before turning out and cutting into 3 stips, each one 23x7 cm.
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12
To make the ganache, simply melt the 450 g praline chocolate into the cream in a pan over a medium heat, stirring all the time.
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13
To assemble the terrine line the bottom of a 23x7 cm loaf tin with baking parchment.
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14
then beginning with the ganache, alternate equal layers of the ganache and the cake strips, end with a layer of ganache.
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15
Tap the tin to encourage he ganache to fall down the edges of the cake.
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16
Chill in the fridge for several hours until set.
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17
To serve, slip a knife around the sides of the terrine and turn it out.
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18
Cut into slices and arrange on a serving plate with the red fruit compote alongside.
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19
Serve with extra cream if liked.
