Ingredients
The following ingredients have 9 Servings
- 8 oz Chocolate
- 1/2 cup Butter ((1 stick))
- 3 Eggs large
- 1 tsp Vanilla
- 1/4 tsp Salt
- 2 tbsp All-purpose flour
- 1/4 cup Brown sugar
- 1/2 cup Heavy cream
Instruction
- Preheat the oven at 275 F / 140 C / Gas Mark 1
- Grease and line a 7-inch heart cake pan or 7-inch loaf pan
- Egg mixture - In the bowl of a stand mixer with the whisk attachment whip the eggs with sugar, salt, and vanilla extract until sugar is almost dissolved.Pro tip - do not over whip the eggs as we do not want to add too much air into the batter.
- Chocolate mixture - Melt the chocolate and butter in a microwave-safe bowl or double boiler. Add the whipping cream into the chocolate – combine well.
- Combine - Strain the egg mixture into the cooled chocolate mixture – combine well with a rubber spatula or wooden spoon.Pro tip - we strain the egg mixture so we break the eggs completely and remove any strings.
- Starch - Sift the flour over the chocolate mixture and combine well. Stir with a whisk to combine well so you have no lumps.
- Bake - Pour into the prepared heart pan or prepared loaf pan. Bake in a water bath on the center rack for about 25 to 30 minutesPro tip - for a water bath, place the baking pan in a large roasting pan. Pour hot water into the roasting pan outside the baking pan to reach almost an inch of the baking pan.
- Cool and Chill - Take it off the pan and let cool completely. Place a plastic wrap touching the surface and chill in the refrigerator overnight or for at least 4 hours. Then, invert over a baking parchment paper.
- For the garnish - Use parchment paper cut out in any shape you want (see video). Place the paper cutouts on the cake. Dust the cake liberally with cocoa powder. Then remove the parchment cutouts.
- This dessert is best served at room temperature. Cut slices when the terrine is at room temperature. Pro tip - using a hot knife helps make neat slices with clean edges.
