CHESTNUT AND CHOCOLATE TERRINE

Line a 450g/ 1 lb. loaf tin with clingfilm; place the cream in a bowl and whip lightly until soft peaks form; fold in the cooled chocolate; mix the chopped hazelnuts with the chestnut puree

Place the amaretto in a shallow dish; lightly dip the biscuits in the amaretto and arrange a layer on the bottom on the tin; repeat with another layer of biscuits dipped in amaretto; spread half the chocolate cream over the biscuits; followed by another layer of biscuits; spread over the remaining chocolate cream and top with a final layer of biscuits; cover with clingfilm and chill for 8 hours or preferably overnight

Turn out the terrine on to a large serving plate; dust with cocoa powder; cut strips of paper and place these randomly on top of the terrine; sift over the icing sugar, then carefully remove the paper

To serve, dip a sharp knife in hot water, dry it and use to cut the terrine into slices