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
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.