Recipe: Chocolate St Emilion Slice

The Darling G made this for an Easter dessert - and it's wonderfully moreish.

300g Dark Chocolate
150ml milk
150ml Golden Syrup
140g unsalted butter
1 Egg, lightly beaten
150g Amaretti Biscuits, broken into pieces
3 meringue nests, broken into pieces
Cocoa for dusting

- Line a 23x13cm loaf tin with clingfilm so that it hangs over the edges.

- Break the chocolate into pieces and combine with the milk, syrup, butter and a pinch of salt in a wide saucepan. Warm gently over a very low heat until everything has melted.

- Slowly stir in the egg to allow it to cook slightly in the chocolate mix before removing the pan from the heat. Fold the broken biscuits and meringue into the chocolate, being careful not to crush them too much - you want whole pieces in the finished terrine togive it texture.

- Pour the mixture into the lined loaf tin, smooth the top with a spatula and tap the tin a few times to force any air bubbles to the surface. Cover with the overhanging clingfilm, and chill for at least 4 hours until firm. Dust with cocoa and slice thinly to serve, allowing the slices to come up to room temperature for a few minutes before serving.