CHOCOLATE HEAVEN

Preparation Method :

• Grease the 1 lb loaf tin and line with cling film.
• Place the chocolate, coffee granules with 1 tablespoon of hot water in a bowl. Place over a pan of hot water. Stir until the chocolate has melted. Cool slightly.
• Fold into the cream cheese, with the liqueur and cocoa powder, gently fold in the cream.
• Spoon half the mixture into the tin and level the surface.
• Dip the sponge fingers into the coffee until they are soaked, care not to let them disintegrate.
• Arrange them side by side on top of the chocolate mixture and trim the ends of the sponge fingers a little.
• Spoon on the remaining chocolate mixture, level the surface again and chill for about 1 - 2 hours until set.
• Unmould the terrine on to a Serving plate, cut into slices and surround with raspberry coulis.