Recipe courtesy of Rick Bartram
Episode: Bermuda
Save Recipe Print
25 hr 50 min
1 hr
24 hr
50 min
6 servings


Chocolate Terrine:


Special equipment: Terrine mold

Preheat oven to 350 degrees F.

In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition. Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon. Stir in the chopped chocolate until evenly combined. Lightly grease 6 individual pudding ramekins. Divide the prepared mixture evenly into the greased ramekins. Place the ramekins in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the ramekins.

Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean. Let rest them for a couple of minutes and remove from the ramekin.

For the chocolate terrine:

Melt together chocolate and butter and let it cool down slightly. When warm stir in 4 yolks. Sift sugar and cocoa powder and stir into the chocolate mixture gently. Whip heavy cream and egg whites to soft peak separately. Fold into the chocolate mixture and set it in a lined terrine mold. Refrigerate and use next day.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Chocolate Pudding

Recipe courtesy of Tyler Florence

Steamed Asparagus

Recipe courtesy of Alton Brown

Steamed Asparagus

Recipe courtesy of Food Network Kitchen

Steamed Mussels

Recipe courtesy of Tyler Florence

Banana Pudding

Recipe courtesy of Trisha Yearwood

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Pork Steamed Buns

Recipe courtesy of Brian Boitano

Yorkshire Pudding

Recipe courtesy of Tyler Florence

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories