Triple Chocolate Terrine w/Raspberry Coulis

i am always looking for gluten free cakes, and only ever come up with really rich dark chocolate ones.. this looked like it might be a good switch up :) plus it has a raspberry coulis recipe.. just saying

FROM BARBARA ADAMS (beyondwonderful.com)

TERRINE:
7oz bittersweet chocolate, finely chopped
6 1/2oz milk chocolate, finely chopped
5oz white chocolate, finely chopped
3cups whipping cream
RASPBERRY COULIS:
1-10oz package frozen raspberries, thawed
1tbsp lemon juice
1/2cup water
1tbsp cornstarch
1/4cup granulated sugar
mint leaves, for garnish
fresh berries, for garnish
Directions:

TERRINE:

1. Place the chopped chocolate in three separate bowls.
2. In a medium saucepan, bring the cream to a boil. (Watch closely since unattended cream can boil over in an instant.)
3. Immediately pour 1 1/4cups of hot cream over the bittersweet chocolate, 1 cup over the milk chocolate, & 3/4cup over the white chocolate. Whisk each mixture until smooth.
4. Allow each bowl of chocolate to cool, then cover it with plastic wrap & refrigerate until thick but not hard—About 2hrs.
5. Line an 8-inch bread pan with plastic wrap or foil, leaving a 1-inch overhang around top edges of pan.
6. Remove the bittersweet ganache from the refrigerator & beat it with an electric mixer until thick, soft peaks form.
7. Spread the mixture into the prepared pan, smooth with a spatula, cover with a fresh sheet of plastic wrap, and freeze for 5min.
8. Remove from freezer, remove the plastic wrap & repeat steps 6 & 7 with the milk chocolate & then the white chocolate, freezing for 5min between layers.
9. Cover the final white chocolate layer with plastic wrap and freeze overnight.
RASPBERRY COULIS:

10. In a blender or food processor, puree raspberries. Using a spatula, push the puree through a fine mesh strainer to remove the seeds.
11. In a medium saucepan combine the strained raspberry puree, lemon juice, water, cornstarch, and sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
12. Cool, cover with plastic wrap, & refrigerate until ready to use.
TO SERVE:

13. Remove from the freezer 15min before serving. Just prior to serving, lift the terrine out of the pan, peel of the plastic wrap, and slice.
14. Pour a pool of raspberry coulis on each plate & place a slice of terrine on top. Garnish with fresh mint & berries.

http://beyondwonderful.com/recipes/desserts/other/terrine_chocolate_raspberry_coulis.html