Sharp and tangy currants make this rich chocolate cake really very special. Serve with some thick cream!

  • Preheat the oven to 180C/350F/gas 4. Line a 500g loaf tin with greaseproof paper and lightly grease.
  • Melt the chocolate with the butter in a small pan or in a Microwave on High in 30-second bursts. When quite smooth remove from the heat to cool slightly.
  • Set aside about 50g nice berries for serving. Cook the rest of the fruit with 2tbsp brown sugar until soft and then pass through a sieve.
  • Whisk the caster sugar and egg yolks together until light and pale, then gently mix in the ground almonds, cocoa, flour, melted chocolate mixture and sieved fruit. Whisk the egg whites and fold in at the last moment.
  • Spoon into the tin and bake for 30-35 minutes, or until risen and just firm to the touch. Cool in the tin for 2 hours or overnight, turn out onto a serving plate and peel away the lining paper.
  • Cook the remaining berries with 1tbsp brown sugar and the redcurrant jelly until the fruit begins to soften. Sprinkle the terrine with grated chocolate and serve sliced with the extra berries and sauce.


  • 75g luxury plain cooking chocolate, broken into pieces
  • 75g unsalted butter
  • 175g BerryWorld Redcurrants, de-stalked
  • 3 tbsp soft brown sugar
  • 50g caster sugar
  • 2 x size 3 eggs
  • 25g ground almonds
  • 25g cocoa powder, sifted
  • 25g plain flour, sifted
  • 2 tbsp redcurrant jelly
  • Grated chocolate (optional)