Susanne’s gone for a rich and gooey dessert with this chocolate terrine with brandied Agen prunes recipe. Find out what else went on when Come Dine With Me went to Sheffield
1. Drain the prunes and chop into pieces, discarding the stones. Set aside. Line a terrine dish or large loaf tin with cling film, leaving plenty overhanging the sides.
2. Melt the chocolate and butter with 1 tbsp cold water in a large bowl over a pan of gently simmering water. Remove the bowl from the heat and cool for a few minutes before beating in the egg yolks and cocoa powder. Fold in the cream. Check to see whether the mixture needs sugar, and if you think it does, add a tablespoon or so. Gently fold in the egg whites with a large metal spoon.
3. Layer the chocolate mixture and the prunes, saving a few for decoration, into the prepared tin. Wrap the cling film over the top and put in the freezer for at least 4 hours until set.
4. When ready to serve, carefully tip out of the tin, remove the cling film and cut into thick slices. Arrange on plates and serve with the reserved brandied prunes.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
Can't get enough of Come Dine With Me? Watch the best bits again
Amateur chefs compete for dinner party prowess
Easy meals in less than half an hour.jpg)
.jpg)