Chocolate St Emilion slice

Method

• step 1

  Line a 23 × 13cm loaf tin with clingfilm so that it hangs over the edges.

• step 2

  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.

• step 3

  Stir in the egg slowly 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 to give it texture.

• step 4

  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.