This terrine is so-called because the pattern made by the nuts and caramel sauce on top resembles a turtle shell. You can vary the nuts and even add dried fruits for a different turtleback every time.
Sunflower oil, for the tin
400ml double cream
400g dark chocolate (at least 70% cocoa solids)
250ml salted caramel sauce
75g caster sugar
75g soft light brown sugar
75g unsalted butter
75ml double cream
75g pecan nuts
75g whole almonds
To prepare the chocolate layer, bring the cream gently to the boil in a medium pan on a medium heat.
Meanwhile, snap the chocolate into a large jug.
Remove the cream from the heat once it reaches the boil and pour over the chocolate.
Stir until melted to a smooth, rich sauce, then leave to cool to body temperature.
Meanwhile, oil the loaf tin and line with parchment paper.
Stir the nuts through the salted caramel sauce and then pour into the base of the tin, spreading it evenly with the back of a spoon.
Pour the cooled chocolate mixture on top, cover with cling film and refrigerate for at least 4 hours or overnight, until set firm.
This can be made up to 24 hours in advance and left in the fridge.
Just before you want to serve, lay a long serving board upside down over the tin and turn both over together, allowing the terrine to drop out.
Remove the tin and peel off the paper to reveal the turtleback.
Leave to come to room temperature for 15-20 minutes before serving.
Dipping your knife in boiling water and wiping dry between every slice, cut into 12 slices, serving 2 per person.