Ingredients

For the cake

1 litre (4 cups + 1 tbsp) Whole milk

400 g (2 cups + 1 tbsp) Heavy cream

50 g (7 tbsp) Unsweetened cocoa powder

60 g (6 tbsp) Cornstarch

100 g (½ cup) Sugar. The sugar quantity in this recipe can be adjusted to your liking. Taste your mixture and add more sugar if you like

280 g (10 oz) Chocolate 60 - 70% cocoa

¼ tsp Salt

5 g Gelatin sheets or ½ tbsp gelatin powder. Bloom the gelatine in 2-3 tbsp water.

The gelatin is OPTIONAL for this recipe, however I recommend it or the terrine will be very soft and difficult to handle.

Method

For the cake

In a large pan, heat the milk, heavy cream and sugar.

In a small bowl, mix the cocoa powder and cornstarch with a little of the hot milk until a smooth paste forms.

Add to the rest of the milk and cook until it comes to a gentle boil and starts to thicken.

Add the chopped chocolate, and stir.

Meanwhile soak the gelatin sheets in water.

Off the heat, stir the gelatin into the hot mixture.

Line the bottom and sides of a 6 inch (15 cm) mold with parchment paper. Pour the mixture into the mold.

Allow to cool at room temperature, and then refrigerate overnight.

To serve

Unmold the cake onto a serving plate, and trim the sides if you like. 

Dust the top of the cake with cocoa powder.