Chocolate Terrine

So rich and delicious, you wouldn't even believe it - a slice of Chocolate Terrine (especially served with raspberry sauce) is the perfect end to any meal. Slightly more airy than flourless chocolate cake (or cupcakes), this terrine is amazingly delicious and somehow light and dense at the same time (in addition to being gluten-free).

Step 1: You'll Need. . .

Software:

• 1/3 cup cream, cold
• 8 ounces bittersweet chocolate, finely chopped
• 1 shot of espresso (or 1/4 cup very strong coffee)
• 2 eggs and 1 yolk, room temperature
• 1/4 cup sugar
• (optional) 1/4 teaspoon vanilla extract, 1/4 teaspoon chocolate extract, pinch of salt

Hardware:

• Loaf pan
• Foil
• Pan large enough for the loaf pan to sit in with about an inch of space around it
• Two mixing bowls
• Another small bowl
• Whisk and very strong arms (or an electric mixer)
• A spatula or spoon
• Measuring cups and spoons
• Pot of water to assist in melting chocolate if needed (optional)

Serving Suggestion:

• Red Raspberry Coulis and Vanilla Bean Whipped Cream (approximately 1/2 cup cream whipped together with 1 teaspoon vanilla bean paste or vanilla extract, and 1-2 tablespoons powdered sugar)

Step 2: Strong Arms Are Suggested

Make sure eggs are room temperature before whipping (if you need to cheat, put uncracked eggs in warm (not hot!) water for a few minutes). The cream, however, must be cold.

1. In a cold bowl, whip the cream to soft peaks and put in fridge
2. Place the chocolate into a small bowl and add the hot espresso. Allow to sit a few moments so the chocolate can melt, then stir until the mixture is totally melted
3. Crack the eggs in new bowl, and add the additional egg yolk
4. Add the sugar and whisk until combined. This mixture should feel warm (if it feels cool, place if over a pot of warm water for a few moments, whisking to prevent curdling).
5. Once the sugar is dissolved, whip the eggs until they have tripled in volume

Step 3: Mix It Up

1. Preheat oven to 325 degrees Fahrenheit
2. Fold 1/3 of the egg mixture into the chocolate, mixing until even
3. Fold the chocolate and egg mixture back into the rest of the egg
4. If using vanilla and chocolate extracts and salt, add them now
5. Remove the whipped cream from the fridge and fold in to the egg and chocolate mixture
6. Line the loaf pan with foil and pour the mixture into the pan

Step 4: Baking Time

1. Place the loaf pan into the larger pan and set on the middle rack of the oven. Add hot water to the outer pan until it is half way up the sides of the loaf pan
2. Bake for 15 minutes, turn 180 degrees and bake another 15 minutes. When done, the top should appear set, but the terrine should jiggle just slightly
3. Remove the loaf pan from the water bath and allow to cool two hours (this will be the longest two hours of your life)
4. Cover and refrigerate overnight (or as long as you can stand it)

Step 5: Time to Nom

1. Remove the terrine from the pan by lifting the foil
2. Peel the foil down and place a serving dish on top of the terrine
3. Invert so that the terrine is on the plate and peel the foil off
4. Slice and serve in a pool of delicious raspberry coulis (and/or with vanilla bean whipped cream (approximately 1/2 cup cream whipped together with 1 teaspoon vanilla bean paste or vanilla extract, and 1-2 tablespoons powdered sugar), and/or garnished with fresh mint)
5. Enjoy!