Chocolate Terrine

Instructions: Prepare a terrine/ bread tin with cling film and set it aside for later use. Prepare a sauce pan one third full of water and bring to a boil. Then reduce heat to let water simmer. In a stainless steel bowl: Add the chocolate and place the bowl on top of the sauce pan ensuring the bottom of the bowl does not touch the water(au Bain Marie). Let the chocolate melt. Add the sugar and butter and whisk well with the chocolate until you get a soft, smooth texture. Remove the bowl from the heat and beat in the egg yolks, one at a time. Beat in the cocoa powder and allow to cool for about 5 minutes. You can stir the mixture quite often. In a separate bowl, add a pinch of salt to the egg whites and beat until stiff. Fold the whipped egg whites into the chocolate mixture. In a separate bowl, whip the cream until soft peaks and fold it into the chocolate mixture as well. Pour the mixture into the lined terrine/bread tin and set in the freezer overnight. When serving, carefully turn the terrine out and take the cling film wrap off. Slice and serve with orange creme anglaise, orange sauce, whipped cream and peanut brittle or anything else of your choice.