Ryland Peters & Small's video: Chocolate Peanut Butter and Jelly Terrine - Indulgent layered dessert recipe

FULL RECIPE BELOW! This make ahead layered dessert recipe is the ultimate chocolate lover's terrine and features the favourite childhood combination of peanut butter and jelly as well! Drizzle the ganache over the cake so that it just drips down the side, showing off the pretty striped layers and tempting your guests to tuck in and take a slice! This recipe is taken from the beautiful new book by Hannah Miles, Layered Desserts, published by Ryland Peters & Small. Find out more about the book here: http://www.rylandpeters.com/naked-layered-desserts CHOCOLATE PEANUT BUTTER AND JELLY TERRINE by Hannah Miles For the cake: 5 UK large/US extra-large eggs 120 g/generous ½ cup caster/granulated sugar 120 g/scant ¼ cup ground almonds 60 g/⅔ cup unsweetened cocoa powder, sifted For the buttercream: 225 g/generous 1 cup caster/granulated sugar 4 UK large/US extra-large egg yolks 250 g/2¼ sticks butter 60 g/6 oz. plain/semisweet chocolate, melted 2 tablespoons crunchy peanut butter For the ganache: 150 ml/⅔ cup double/heavy cream 30 g/2 tablespoons butter 100 g/3½ oz. plain/semisweet chocolate, broken into pieces 2 tablespoons liquid glucose To assemble: 2 tablespoons raspberry jam/jelly 35 x 25-cm/14 x 10-inch deep baking pan, greased and lined 25 x 12-cm/10 x 5-inch loaf pan, lined with a triple layer of clingfilm/ plastic wrap which hangs over the edges SERVES 10 Preheat the oven to 180°C (350°F) Gas 4. For the cake, place the eggs and caster/granulated sugar in the bowl of a stand mixer and whisk for about 5 minutes until the mixture is very thick and creamy. Alternatively you can do this using an electric hand whisk. Fold the ground almonds and cocoa powder into the egg mixture gently until incorporated. Pour the mixture into the baking pan and spread level with a spatula. Bake in the oven for 30–35 minutes until lightly golden brown on top and the cake springs back to your touch. Turn out onto a rack to cool. For the buttercream, heat the caster/granulated sugar and 60 ml/¼ cup water in a saucepan over a gentle heat until the sugar has dissolved, then bring to the boil and boil until the temperature reaches soft-ball stage (119°C/238°F on a sugar thermometer). While the caramel is cooking, whisk the egg yolks in a separate bowl until light and creamy. Turn the speed down and slowly pour in the caramel. Whisk until the mixture is light and voluminous and has cooled completely. Slowly add in the butter, a spoonful at a time, whisking all the time until the butter is all incorporated. Whisk for a few minutes more until the icing/frosting is light and airy. Divide the mixture in two and fold the melted chocolate into one half and whisk the peanut butter into the other half. Cut the cake into 4 rectangles about the size of your loaf pan. You can use any trimmings to patch gaps if there is not enough cake, as this will not matter when the cake has set. Place one of the cake slices into the lined pan and then cover with half of the chocolate buttercream, spreading it out in an even layer using a knife or spatula. Place a second cake on top and spread over the jam/jelly. Cover with all of the peanut butter buttercream. Place a third cake on top and then spread over the rest of the chocolate buttercream. Finally cover with the last cake and wrap up tightly with the clingfilm/plastic wrap. Chill in the refrigerator for about 2 hours. For the ganache, in a saucepan heat the cream, butter, chocolate and liquid glucose and simmer until the chocolate and butter have melted and you have a smooth glossy sauce. Leave to cool. Invert the chilled cake onto a cooling rack and place a sheet of baking parchment underneath. Carefully spoon the ganache over. Leave for about 10 minutes, then, using a spatula, transfer the cake to a serving plate and chill in the refrigerator for at least 3 hours or overnight. The cake will store for up to up to 3 days in the refrigerator. Music: http://audionautix.com/