Make the chocolate sponge first. Preheat the oven to 190°C/Fan oven 170˚C/Gas Mark 5. Place the eggs, sugar and vanilla essence in a mixing bowl and whisk with an electric mixer until very thick and pale – the mixture should hold its shape on the surface if you drop a spoonful on to it. Sift the flour and cocoa powder over the surface and fold in quickly and lightly, then fold in the melted butter. Pour into a greased and base-lined 10 x 30 x 7.5cm loaf tin – it will only just half fill it – and bake for 25–30 minutes until well risen and firm to the touch. Turn out on to a wire rack to cool.
To make the mousse, break up the chocolate and place in a small bowl set over a pan of simmering water. Stir until melted, then cool slightly. Whip the cream until floppy then whisk in half the cooled chocolate. Fold in the remaining chocolate with a metal spoon.
To assemble the terrine, cut the cake in half horizontally and place one half back in the loaf tin. Mix the brandy and coffee together and sprinkle half over the cake in the tin. Spread half the raspberries over the cake and top with chocolate mousse. Level the surface, top with the remaining raspberries and arrange the other half of the cake on top. Sprinkle with the rest of the brandy and coffee.
Cover the terrine with foil, arrange weights along the foil (cans of beans are ideal) and chill for several hours. To serve, run a knife that has been dipped in hot water around the edges of the terrine, then carefully turn it out on to a serving plate. Dust with cocoa powder and arrange chocolate curls and raspberries on top. When ready to serve, cut the layered terrine with a warm knife.
Top tip for making this chocolate raspberry terrine
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