This sinfully rich and fudgy Chocolate Terrine is a luscious treat for chocolate lovers. It is relatively easy to make this soft and melt-in-your mouth chocolate dessert as no electric mixer is required and with a rather short baking time of about 30 minutes. Then all you need to do is to chill this Chocolate Terrine in the fridge overnight before slicing. You can serve it with a topping of pistachio nuts and yogurt or ice cream on the side for an after meal treat.
Chocolate Terrine
This sinfully rich and fudgy Chocolate Terrine is a luscious treat for chocolate lovers
Ingredients
- 100 g semi-sweet chocolate
- 100 g valrhona chocolate 66% - or use dark chocolate
- 100 ml dairy whipping cream
- 3 eggs - ligthly beaten
- 30 g caster sugar
- 80 g salted butter - melted
- 1 tsp vanilla extract
- 1 tbsp rum liqueur - optional
- 1 tbsp cake flour - or use plain flour
- valrhona cocoa powder - for dusting
Instructions
- Add chocolate pieces in a bowl in double boiler. Stir chocolate to almost melted and mix in whipping cream, mix chocolate mixer to smooth.
- Combine beaten eggs and sugar together. Gently whisk well till sugar dissolved and add in batches into the chocolate mixer, stir well again to combine and pass through a sieve.
- Pour in the melted butter, vanilla extract and rum liqueur into the chocolate mixer, stir well. Lastly sieve in flour and mix well to smooth.
- Pour chocolate mixer into the mini rectangle tin (16 x 7cm, lined all sides up). Steam bake at 160 deg C for about 30 minutes.
- Cool down chocolate cake in room temperature and chill it in the fridge for overnight.
- Remove chocolate cake from tin and dust with some cocoa powder and slice it with a hot knife and serve with pistachios nuts.
Notes
May use 200g dark chocolate to replace with semi-sweet chocolate and valronha chocolate or use 200g semi sweet chocolate if you have a sweet tooth
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巧克力酱糜蛋糕
口感滑順入口即化的浓浓的巧克力蛋糕，吃起来真很有满足感；喜欢吃巧克力的朋友一定不要错过这简单的食谱 ~~
材料：
- 100克 半甜巧克力
- 100克 valronha 巧克力 66%，可用全部黑巧克力（200克）代替
- 100毫升 动物性奶油
- 3个 全蛋，打撒
- 30克 细砂糖
- 80克 含盐牛油，融化
- 1茶匙 香草香精
- 1汤匙 兰姆酒 （可不放）
- 1汤匙 底筋面粉
- 可可粉，适量撒面
做法：
- 巧克力隔水至差不多融化，倒入奶油拌匀至顺滑。
- 将鸡蛋和砂糖轻轻的搅匀（不要打发），分次倒入巧克力酱里，搅拌均匀。
- 倒入牛油，香精及兰姆酒，拌匀后过筛。最后筛入面粉，再搅拌均匀至顺滑。
- 巧克力糊倒入一个迷你长形摸子 （16 x 7cm，铺上油纸）。用水浴法（用热水）160度摄氏 烤约30分钟左右。
- 烤箱取出巧克力蛋糕冷却后，蛋糕连摸子置冰箱冷藏一夜。
- 从冰箱取出巧克力蛋糕，脱模；用热刀将蛋糕切片，撒上适量的可可粉及开心果碎即可享用。
- 半甜巧克力和valronha 巧克力可用200克黑巧克力代替
- 或喜欢更甜的话，可用全部200克半甜巧克力，就不要用黑巧克力了。