Method

• 1.
  Preheat the oven to 180°C. Grease and line the base and sides of a 9.5cm x 22cm loaf pan (1L capacity) with baking paper leaving 3cm overhanging.

• 2.
  Combine butter and 2 tbs sugar in a bowl. Add flour, 1/4 cup (25g) cocoa and 2 tbs chilled water and stir to combine and form a dough. Press into the bottom of the pan, then bake for 15 minutes or until set. Set aside to cool completely.
• 3.
  Place the egg yolks and remaining 2 tbs sugar in a large heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water). Whisk constantly for 3-4 minutes until thick, pale and the sugar dissolves. Remove from the heat, scrape down the sides of the bowl and set aside.
• 4.
  Place the cream cheese, cream and remaining 10g cocoa in a food processor and whiz for 30 seconds or until combined.
• 5.
  Add one-third cheese mixture to the sabayon to loosen, then fold in the remaining cheese mixture until combined.
• 6.
  Whisk eggwhites in a large bowl until doubled in volume and stiff. Add eggwhite to cream cheese mixture in three batches.
• 7.
  Fold in the chopped pecans, pour into the loaf pan, cover pan with plastic wrap and freeze overnight.
• 8.
  Remove terrine from freezer and set aside to thaw for 10 minutes. Using the baking paper, carefully remove terrine from the pan. Dust with cocoa and garnish with whole pecans to serve.