Chocolate Cinnamon Terrine

Photographer: Adam
Serve 12

We first made this recipe two years ago, a decadent treat for Christmas day. Since then it has graced our table a number of times on auspicious occasions, when something particularly decadent is called for. We have nicknamed it Chocolate Butter. And well, considering it is simply one part chocolate, one part butter, one part sugar, a few eggs and a little cinnamon for good measure, I think that is fairly apt. It is at once dense, rich and intense – serve in thin slices with fresh cream and berries before retiring to a comfortable chair to doze in a calorie-induced slumber.

As this will be my last post for 2012, I’ll take this opportunity to give thanks to all our wonderful readers, my fabulous fellow bloggers, and wish everyone a very Merry Christmas and a happy New Year!


250g unsalted butter
250g caster sugar
250g dark chocolate (we used Whitakers Dark Ghana)
5 eggs
1 tbsp flour
1 ½ tsp ground cinnamon

Fresh berries and cream to serve


1. Melt together butter, sugar and roughly chopped chocolate.
2. In a separate bowl whisk eggs, flour and cinnamon.
3. Place melted chocolate mixture into the bowl of an electric mixer with a whisk attachment. With mixer running, slowly pour the egg mixture into the melted chocolate mixture. Mix until smooth and glossy.
4. Line a loaf tin with greaseproof paper. Pour terrine mix in and cover with tin foil.
5. We cooked this in our steam oven at 100 ºC for 2 hours; alternatively bake in a preheated oven at 180 ºC for 1 hour in a water bath. Once cooked the terrine will be set, with a slight wobble and a glossy top.
Cool, and then place in refrigerator overnight to set