Chocolate Terrine

Luxurious and  in the simplest term… indulgent !! Normally I would use very dark chocolate for this recipe but in this photo I used semisweet.

Luxurious and in the simplest term… indulgent !!
Normally I would use very dark chocolate for this recipe but in this photo I used semisweet.

8 ounces dark chocolate, chopped

3/4 cup butter

1/2 cup espresso

1/2 cup sugar

4 eggs, beaten

Preheat oven to 180c/350f

In a small cup dissolve sugar in hot espresso. Set aside.

Melt chocolate and butter over a simmering double boiler.

Add coffee.

Cook for 3-4 minutes or until mixture is hot to the touch.

Remove from the heat and whisk in the eggs.

Pour mixture through a strainer into a foil-lined loaf pan.

Create a bain marie by setting the loaf pan in a larger rectangular pan.

Fill the rectangular pan 1/3 of the way up with water.

Bake for 40-45 minutes.

Let cool.

Chill overnight.

Turn out the next day and serve in slices with a dollop of cream on the side.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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