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Chocolate praline terrine

Alex Mackay from Great Food Live
Alex MacKay's luxuriously rich nutty chocolate dessert is simply irresistible

Chocolate praline terrine

Method

1. Preheat the oven to 200C/gas 6.

2. Line a large baking tray with greased greaseproof paper and line a 1kg loaf tin with a double layer of cling film.

3. To make the dacquoise sponge; whisk the egg whites in a large grease-free bowl to firm peaks.

4. Gradually add the caster sugar, whisking continuously until the mixture is stiff.

5. Fold in the icing sugar and ground almonds until incorporated. Spread the mixture onto the baking tray to a size large enough to cut out 3 rectangles the size of the loaf tin.

6. Bake for 8-10 minutes until golden. Transfer to a rack and leave to cool.

7. To make the praline; heat the sugar, butter and hazelnuts until the sugar and butter have melted.

8. Increase the heat slightly and cook for a few minutes until golden and caramelised.

9. Spoon the mixture onto a silicone baking mat or a sheet of baking parchment and leave to cool and set.

10. Break up the set praline and blend to a coarse powder in a food processor.

11. To make the chocolate mousse; melt the chocolate over a pan of barely simmering water.

12. Whisk the cream until thick but not stiff.

13. Quickly mix one third of the whipped cream into the lukewarm chocolate.

14. Gently fold the chocolate mixture into the remaining whipped cream and stir in the ground praline. Fold together with a spatula until well combined.

15. To assemble the terrine; cut 3 rectangles of the cooled daquoise to fit the base of the loaf tin and place one in the base of the loaf tin.

16. Spread with half the mousse and top with a second rectangle of daquoise. Spread the remaining chocolate mousse over the daquoise and top with the last layer of daquoise.

17. Cover and chill for at least 6 hours.

18. To serve; remove from the tin and remove the cling film. Slice the terrine into 8 slices with a hot knife and serve with the crème fraiche.