A decadent dinner party dessert, this terrine is very adaptable and can be served with fruit, cream or yoghurt on the side.
- Heat the oven to 180 degC. Cut the butter into pieces and place in a deep bowl. Pour the sugar over the butter and then place the chocolate on top. (This process ensures that the butter and sugar dissolve and create a lining on the bowl so that the chocolate won't stick to it.)
- Melt the chocolate mixture over a pot of barely simmering water, then remove it from the heat. Transfer the mixture to an electric mixer with the whisk attachment. In a separate bowl, whisk the eggs and flour.
- With the mixer machine running, pour this egg mixture onto the chocolate and continue to whisk until it becomes smooth and shiny.
- Line a terrine or loaf tin with greaseproof paper and pour the chocolate mixture into it.
- Cover with foil and place the dish in a deep roasting dish. Add enough water to the roasting dish to come halfway up the sides of the terrine then place in the oven for 1½ hours.
- Remove the terrine from the oven and cool before refrigerating it overnight to set.