Recipe courtesy of Gale Gand
Chocolate Terrine
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- Level: Easy
- Total: 1 hr 4 min
- Prep: 10 min
- Inactive: 4 min
- Cook: 50 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 314
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 101 mg
- Sodium
- 29 mg
- Level: Easy
- Total: 1 hr 4 min
- Prep: 10 min
- Inactive: 4 min
- Cook: 50 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 314
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 101 mg
- Sodium
- 29 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, fitted into a saucepan, covering but not touching barely simmering water, melt chocolate and butter.
- Add the coffee and sugar and continue to whisk to dissolve the sugar. Continue cooking until very hot approximately 120 degrees F.
- Remove from the heat and whisk in the eggs. Pour into foil-lined loaf pan and bake in a water bath for 40 minutes.
- Let cool, then chill overnight. Turn out the next day and serve in slices.
