Chestnut and chocolate terrine

2 fresh egg yolks

50g (1¾oz) caster sugar

150g (5 oz) dark chocolate

125 g (4¼oz) butter at room temperature

400g (14 oz) chestnut purée

40 ml (1½fl oz) crème fraîche

50 ml (2 fl oz) Kirsch

24 sponge fingers

1 quantity light caramel, crème anglaise or rum sauce to serve 

Prepare the day before.

Whisk the egg yolks with the sugar until the mixture becomes thick, white and creamy. Melt the chocolate with very little water in a heatproof bowl set over a pan of barely simmering water, and stir into the eggs.

Beat the butter to soften it and add to the egg and chocolate mixture. Mix the chestnut purée a little at a time into the mixture. Finally, stir in the crème fraîche and Kirsch.

Arrange the sponge fingers in a loaf tin, covering the base and sides. Spoon in a layer of the chestnut mixture. Add a layer of sponge fingers and another layer of chestnut mixture.

Finish with a layer of sponge fingers. Cover the sponge fingers with foil and press down with a few weights.

Refrigerate for 12 hours. Turn out. Serve the terrine as it is, or coated with very light caramel, crème anglaise or rum sauce.

Preparation time:
30 minutes
plus chilling time

Serves 6