Chocolate Gateau Terrin recipe

Ingredients: Serves 10-12
230 g/ 8 oz/ 1 cup butter, softened
few drops of vanillas essence
230 g/ 8 oz/ 1 cup caster sugar
4 size 3 eggs
230 g/ 8 oz/ 2 cup self-raising flour, sifted
100 ml/ 4 fl oz/ half cup milk

For the dark chocolate filling:
115 g/ 4 oz/ 4 squares plain chocolate, chopped
115 g/ 4 oz/ 1/2 cup butter
2 size 3 eggs
2 tbsp caster sugar
225 ml/ 8 fl oz/ 1 cup double cream, lightly whipped
50 g/ 2 oz/ 1/2 cup cocoa powder
2 tbsp gelatine powder dissolved in 2 tbsp hot water

1) preheat the oven to 180°C/ 350°F. Grease a 900 g/ 2 lb loaf tin, line the base and sides with greaseproof paper and grease the paper.

2) To make the cake, place the butter, vanilla essence and sugar in a mixing bowl and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour again and fold it and the milk into the cake mixture.

3) Transfer the cake mixture to the prepared tin and bake in the centre of the oven for 25-30 minutes or until skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin for about 5 minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.

4) To make the dark chocolate filling, place the chocolate and butter in a small saucepan and heat very gently, stirring frequently, until melted. Set aside to cool. Place the eggs and sugar in a mixing bowl and beat with an electric mixer until think and frothy. Fold in the cream, cocoa, and dissolved gelatine until evenly blended.

5) Using a long serrated knife, cut the cake horizontally into half. Make it as even as possible on both sides.

6) Spread the dark chocolate filling on both of the cut cake piece and let it chill for about 10 minutes.