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Chocolate Terrine
This sinfully rich and fudgy Chocolate Terrine is a luscious treat for chocolate lovers
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 small tin
Author Ann Low
  • 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
  • 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 andĀ valronha chocolateĀ or use 200g semi sweet chocolate if you have a sweet tooth
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