- 50g (2oz) almonds
- 50g (2oz) granulated sugar
- 350g (12oz) plain chocolate
- 350g (12oz) unsalted butter, diced
- 125g (4½oz) cocoa powder
- 50g (2oz) caster sugar
- 2 medium eggs
- 4 medium egg yolks
- ½tsp vanilla extract
- white chocolate curls, to decorate
- you will need
- 1.2 litre (2 pt) terrine or loaf tin, lined with clingfilm
Put the almonds and sugar in a heavy based pan and heat gently, swirling to stop burning. When the sugar has melted and turned golden brown, pour it on to an oiled baking sheet; leave to set.
Break the praline into a food processor and crush into small pieces.
Melt the chocolate with the butter and cocoa in a bowl over a pan of simmering water, stirring frequently. When the mixture is dark, smooth and glossy, remove the bowl from the heat.
Dissolve the caster sugar in 50ml (2fl oz) water over a low heat. Leave to cool for 5 minutes. Beat the eggs, yolks and vanilla and whisk in the sugar syrup. Slowly whisk in the chocolate mixture.
Fold in the crushed praline. Spoon the mixture into the tin and chill for about 6 hours or until set. Serve decorated with white chocolate curls.