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Chocolate Terrine Cake

Indulgent Chocolate Terrine Cake: A Decadent Delight

This Chocolate Terrine Cake is an unforgettable experience transforming ordinary moments into extraordinary celebrations with its rich texture and deep flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 6 hours
Total Time 7 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Terrine
  • 450 g Bittersweet Chocolate Feel free to swap with dark chocolate (70% cacao)
  • 226 g Unsalted Butter Use unsalted to control salt levels
  • 6 large Eggs Separate yolks from whites for fluffier texture
  • 550 g Granulated Sugar Consider coconut sugar for a less refined sweetness
  • 105 g Unsweetened Cocoa Powder Dutch-processed cocoa for different taste
  • 3 teaspoons Vanilla Extract Almond extract can be used for variety
  • Salt Balancing sweetness
  • 192 g All-purpose Flour Gluten-free blend can be used
  • Baking Powder Essential leavening agent
  • Baking Soda Essential leavening agent
  • 180 ml Vegetable Oil Melted coconut oil adds coconut flavor
  • 360 ml Buttermilk Mix regular milk with vinegar as a substitute
  • 240 ml Boiling Water Key for moistened cocoa
For the Ganache
  • 340 g Semi-sweet Chocolate Use high-quality chocolate
  • ml Heavy Cream Crucial for luscious ganache
For Garnishing
  • Fresh Raspberries
  • Chocolate Shavings
  • Powdered Sugar

Equipment

  • Heatproof bowl
  • Mixing bowls
  • Hand or stand mixer
  • Loaf Pan
  • Oven
  • Saucepan

Method
 

Preparation
  1. Melt 450g of bittersweet chocolate and 226g of unsalted butter together in a heatproof bowl over simmering water. Stir until smooth and let cool slightly.
  2. Carefully separate 6 large eggs into yolks and whites. This allows for proper whipping of the egg whites.
  3. Whisk the egg yolks with 200g of granulated sugar until pale and thick. Fold in the melted chocolate mixture.
  4. Sift in 30g of cocoa powder and add 3 teaspoons of vanilla extract. Stir gently until smooth.
  5. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add 350g of sugar and whip until glossy, stiff peaks.
  6. Fold beaten egg whites into the chocolate mixture in three additions, being careful not to deflate it.
  7. Line a loaf pan with parchment, pour in the mixture, smooth the top, cover with plastic wrap, and chill for at least 6 hours or overnight.
  8. Preheat your oven to 350°F (175°C). Whisk together 192g of flour, baking powder, cocoa powder, and baking soda in a bowl.
  9. Combine dry mix with wet ingredients: vegetable oil and buttermilk, then stir in 240ml of boiling water.
  10. Divide batter among cake pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
  11. Prepare ganache by heating heavy cream in a saucepan, pouring it over 340g of chopped chocolate, and stirring until smooth.
  12. Assemble the cake by layering cake and terrine, finishing with ganache on top and sides.
  13. Garnish with fresh raspberries, chocolate shavings, and powdered sugar for a stunning presentation.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 2.5mg

Notes

Using high-quality chocolate and proper egg white whipping techniques significantly enhances the texture and flavor of this cake. Allow ample chilling time for the best results.

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