Ingredients
- 180g chocolate (black, milk etc...) - crush into bite-size pieces
- 2 egg
- 40g sugar
- 40g unsalted butter
- 100g heavy cream
- 1 1/2 tbsp corn starch - sifted
Instructions
- 1. Pre-heat the oven to 130℃ (270F) degree. Grease the pound cake mold, dust with flour lightly and remove excess flour or line the pound cake mold with parchment paper.
- 2. In a small cooking pot, add heavy cream, butter and chocolate. Then heat until just melted over medium-low heat (without letting it boil), stir from time to time to avoid burning with a rubber spatula. Remove from the heat and set aside.
- 3. In a bowl, add egg and sugar, carefully stir them using a whisk until just combined.
- 4. Pour the egg mixture into chocolate mixture in several batches, stir well for each addition.
- 5. Add the sifted corn starch and mix well.
- 6. Transfer the batter to prepared pound cake mold. Tap the mold lightly to even the surface.
- 7. Bake the chocolate terrine in a water bath in an oven preheated at 130C for about 1h.
- 8. Let it cool and chill for a few hours or even overnight.
- Serve in slices!
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