Chocolate Cardamom Terrine

Wet a loaf tin with water and line it with cling film.

In a bowl, melt the chocolate and butter together and set aside to cool for 5 minutes.

Using an electric mixer, whisk the egg yolks and sugar until thick and creamy, around 4-5 minutes. Add the cocoa and mix well - this will be a thick paste. Add the melted chocolate mix and beat well.

Put the cream in a saucepan with the cardamon and icing sugar and bring slowly up to a boil. Strain through a sieve to remove the cardamom, then in a slow, steady stream, pour into the chocolatey egg mix, whisking the entire time (you need to do this while hot so the egg yolks cook). The mix should look glossy - if there are any lumps you can pass the mix through a fine sieve.

Pour into the loaf tin, ensuring there are no air pockets. Cover well with cling film and refrigerate overnight.

To plate, bring the terrine out of the fridge and remove the top layer of cling film. Turn it out onto a platter and remove the remaining cling film. Use a palette knife dipped in hot water to make the top and sides smooth, then top with fresh berries.

Slice with a hot, sharp knife, wiping clean between slices. Serve with thick Greek-style yoghurt and more fresh berries.