Chocolate terrine

Ingredients

200 g	Dark chocolate (Main)
80 g	Butter
3	Egg yolks
80 g	Caster sugar
2 tsp	Dutch cocoa powder
4 Tbsp	Ground almonds
3	Egg whites
50 g	Caster sugar

Directions

1. Preheat oven to 150C. Grease and line a loaf tin.
2. Melt the chocolate (chopped) and butter (chopped) in a bowl over gently simmering water. Stir until smooth and keep warm.
3. Using an electric mixer. Beat the yolks with the first measure of sugar until thick and pale.
4. Sift the cocoa and add to the almonds.
5. Whisk the egg whites until soft peaks form then gradually add the sugar, whisking until it has dissolved.
6. Fold the warm chocolate mixture into the yolks, then stir in the cocoa and almonds. Fold in the egg whites and spoon mixture into the prepared loaf tin. Cover with a piece of greased foil.
7. Place in a roasting dish and pour boiling water to reach half way up the sides of the tin. Bake for 1½ hours or until an inserted skewer comes out clean. Remove from the water, cool then refrigerate until needed. Use a hot knife to slice.