This sinfully rich and fudgy Chocolate Terrine is a luscious treat for chocolate lovers
valrhona chocolate 66%
or use dark chocolate
dairy whipping cream
or use plain flour
valrhona cocoa powder
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.
May use 200g dark chocolate to replace with semi-sweet chocolate and
or use 200g semi sweet chocolate if you have a sweet tooth
Tried this recipe?
Chocolate Terrine by Anncoo Journal