Chocolate terrine with raspberry sauce

This elegant dessert adapted from a cook book is “to die for”… Its perfect when you have guests over since this is a do-ahead dessert as it needs to be refrigerated atleast for 12 hrs before you serve.

You need –

Dark chocolate – 400 grams
Butter – 125 grams
Egg yolk – 4
Icing sugar – 75 grams
Ground cinimamon – ½ teaspoon
Thick cream – 500 mls
Vanilla essence – ½ teaspoon

For the raspberry sauce

Raspberries – 1 cup
Icing sugar – 3 tablespoon
Orange juice – 1 tablespoon

How to –

Melt the chocolate either double boiler or microwave. Add the butter and stir until smooth.
In Bowl using an electric mixer beat the egg yolks, icing sugar and cinnamon until foamy.
Beat in the chocolate mixture and set aside.
In another bowl whip the cream. Add the vanilla essence and continue to whip until soft peaks. Fold it into the chocolate mixture.
Prepare a 11’ inch cake mold with wax paper. Pour the mixture in, cover and refrigerate for 12-24 hours.

To make the sauce