If you’re a chocolate lover, this Chocolate Terrine is the ultimate indulgence. Rich, smooth, and dense, this dessert is a slice of chocolate heaven. With a velvety texture and deep chocolate flavor, it’s perfect for special occasions or when you simply want to treat yourself.
The terrine is baked gently in a water bath, then chilled overnight for that perfect texture.
Key Ingredients for Chocolate Terrine (Serves 8-10)
- 300g chocolate (dark or semi-sweet, chopped)
- 130g unsalted butter
- 4-5 eggs (240g, lightly beaten)
- 135g heavy cream (whipping cream)
- 20g granulated sugar
- 7g cake flour
What is Cake Flour?
Cake flour is a finely milled, low-protein flour with about 7-9% protein, which is lower than all-purpose flour. This lower gluten content helps create tender and airy baked goods, perfect for delicate desserts like sponge cakes, chiffon cakes, and cupcakes.
Substitution Tip: If you don’t have cake flour, simply replace 2 tablespoons of plain flour per cup with 2 tablespoons of cornstarch to achieve a similar texture.
Cooking Methods for Chocolate Terrine
1. Melt the Chocolate and Butter
Start by chopping the 300g of chocolate into small pieces and placing it in a heatproof bowl along with the 130g of unsalted butter. Set the bowl over a water bath (a pot of simmering water) and stir continuously until the chocolate and butter melt into a smooth, glossy mixture.
Pro Tip: Stir gently and ensure the water does not touch the bowl to prevent the chocolate from seizing.
2. Add the Eggs
In a separate bowl, beat the 4-5 eggs (240g) lightly and sift them to remove any lumps. Gradually add the eggs to the chocolate mixture in three batches, stirring gently after each addition to create a smooth and silky batter.
3. Mix in the Cream, Sugar, and Flour
Next, pour in the 135g heavy cream and sprinkle in the 20g granulated sugar. Stir until everything is well combined. Then, sift the 7g cake flour into the mixture and gently fold it in until the batter is smooth and even.
4. Prepare the Mold
Line a loaf or terrine mold with parchment paper, ensuring there’s some overhang for easy removal later. Strain the batter through a fine mesh sieve directly into the prepared mold. This will remove any remaining lumps and ensure a silky smooth terrine.
5. Bake Using the Water Bath Method
Preheat your oven to 160°C (320°F) with both top and bottom heat. Place the mold in a larger baking tray, then pour about 1 cm of hot water into the tray to create a water bath. This gentle baking method will help the terrine bake evenly and retain its rich, smooth texture.
Bake for 30 minutes until the terrine is set, but still slightly soft in the center.
Baking Tip: The water bath prevents the terrine from cracking and ensures even heat distribution.
6. Cool and Chill
Once baked, remove the terrine from the oven and allow it to cool naturally in the water bath. After it reaches room temperature, cover the terrine with plastic wrap and refrigerate it overnight. This chilling process will firm up the texture and deepen the flavors.
7. Decorate and Serve
To serve, carefully invert the chilled terrine onto a serving plate. Peel off the parchment paper, and for a touch of elegance, place a strip of parchment down the center of the terrine. Dust the surface with cocoa powder, then remove the strip to reveal a clean line. For added texture and flavor, sprinkle the top with crushed nuts of your choice.
Serving Tip: For the best flavor, serve the chocolate terrine chilled. Slice thin pieces with a sharp knife, and you can pair it with a dollop of whipped cream or fresh berries to balance the richness.
Tips for Success
- Use high-quality chocolate: Since chocolate is the star of this recipe, choose a high-quality chocolate with at least 60-70% cocoa for the best results.
- Strain the batter: Straining the batter before baking is crucial for ensuring a silky, lump-free texture.
- Water bath: Don’t skip the water bath. This method keeps the terrine smooth and prevents cracking.
Storage and Make-Ahead Tips
- Storage: Store the chocolate terrine covered in the refrigerator for up to 4 days. The flavor actually improves over time as the chocolate sets and intensifies.
- Freezing: You can freeze the terrine, tightly wrapped, for up to 1 month. Defrost in the fridge overnight before serving.
Chocolate Terrine Cake Recipe
Ingredients
- 300 g chocolate chopped
- 130 g unsalted butter
- 240 g eggs 4-5 eggs
- 135 g heavy cream whipping cream
- 20 g granulated sugar
- 7 g cake flour sifted
Instructions
Chocolate and Egg Mixture
- Chop the chocolate and add it to unsalted butter. Melt over a water bath, stirring until smooth.
- Beat the eggs, sift them, and add to the chocolate mixture in three batches, stirring evenly after each addition.
Baking Process
- Add the heavy cream and granulated sugar to the chocolate mixture, stirring until well combined. Sift in the cake flour and mix evenly.
- Strain the batter into a mold lined with parchment paper.
- Preheat the oven to 160°C (320°F).
- Place the mold in a baking tray. Pour 1cm of hot water into the tray and bake using the water bath method for 30 minutes with both top and bottom heat.
Finishing Touch
- Let the cake cool naturally after baking.
- Once cooled, cover with plastic wrap and refrigerate overnight.
- Invert the chilled cake onto a plate. Peel off the parchment paper, attach a strip of parchment to the center, sift a layer of cocoa powder on top, remove the strip, and sprinkle with crushed nuts.
Notes
- Using a water bath while baking ensures that the terrine has a smooth, creamy texture.
- Refrigerating the terrine overnight allows it to firm up and enhances its rich flavor.
Leave a Reply