Chocolate Terrine Cake Recipe
This rich and decadent Chocolate Terrine is a smooth and creamy dessert made with melted chocolate, unsalted butter, eggs, and a hint of cake flour. Baked gently using a water bath method, this terrine is a melt-in-your-mouth delight that's perfect for any special occasion. A dusting of cocoa powder and a sprinkling of crushed nuts give it an elegant finish, making it as beautiful as it is delicious.
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
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Chocolate and Egg Mixture
- Chop the chocolate and melt it with unsalted butter using a heatproof bowl over simmering water, stirring until smooth.
- A borosilicate glass bowl works best here—prevents overheating and keeps the texture silky.
- 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.
- Pour the batter into a loaf pan lined with parchment paper.
- I prefer pre-cut parchment sheets—no trimming, no fuss, and the cake lifts clean every time.
- 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 cake, peel off parchment, lay a strip of paper on top, dust with cocoa powder, and sprinkle crushed nuts.
- For even dusting, a fine mesh cocoa sifter adds that final pro finish.
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.