Chocolate Terrine Heart Chocolate Terrine Recipe

Chocolate is the best dessert you can make for Valentine’s day or any day if you are my family. We love all things chocolate. This is one of Rhea’s favorite cakes along with my flourless chocolate cake.

Why make this recipe

You will be surprised by how easy this recipe is. The batter takes less than 10 minutes to mix. The secret to making this rich and decadent is good quality chocolate and the secret to keeping this soft and silky-smooth is to bake it in a low oven until it’s just set. The rest of the setting takes place in the fridge as it cools. It is important that we bake this terrine in a water bath. It will prevent the chocolate batter from overheating and drying out. The result is a soft, silky-smooth custard-like textured cake. In terms of taste, I’d say it is in the same category as a flourless chocolate cake or chocolate torte very dense and chocolaty, compared to a chocolate mousse or chocolate souffle which is light and airy.

Ingredients and Substitutes

Chocolate – this is the star of the show here so use good quality chocolate. No baking chocolate and no candy melts. I love dark chocolate so I use my favorite 70% Godiva chocolate. You can use semisweet chocolate, bittersweet chocolate. Butter – I use unsalted butter but if salted butter is all you have, use it and omit salt in the recipe. Brown sugar – I love the caramel flavor the brown sugar adds to this terrine but you can certainly use 1/4 cup white sugar. Eggs – good quality large eggs would work best. Just for a guide, a large egg is about 50 to 60 grams in weight. Whipping cream – I highly recommend no less than 32 to 38 percent fat, after all, we want this rich and decadent. Flour – use no more than the amount mentioned below – we only use flour to keep in all together.

Easy chocolate terrine

Preheat the oven at 275 F / 140 C / Gas Mark 1 Grease and line a 7-inch heart cake pan or 7-inch loaf pan

Egg mixture – In the bowl of a stand mixer with the whisk attachment whip the eggs with sugar, salt, and vanilla extract until sugar is almost dissolved.Pro tip – do not over whip the eggs as we do not want to add too much air into the batter.

Chocolate mixture – Melt the chocolate and butter in a microwave-safe bowl or double boiler. Add the whipping cream into the chocolate – combine well. Combine – Strain the egg mixture into the chocolate mixture – combine well.Pro tip – we strain the egg mixture so we break the eggs completely and remove any strings. Starch – Sift the flour over the chocolate mixture and combine well. Stir with a whisk to combine well so you have no lumps.

Bake – Pour into the prepared heart pan or prepared loaf pan. Bake in a water bath on the center rack for about 25 to 30 minutesPro tip – for a water bath, place the baking pan in a large roasting pan. Pour hot water into the roasting pan outside the baking pan to reach almost an inch of the baking pan. Cool and Chill – Take it off the pan and let cool completely. Place a plastic wrap touching the surface and chill in the refrigerator overnight or for at least 4 hours. Then, invert over a baking parchment paper.

For the garnish – Use parchment paper cut out in any shape you want (see video). Place the paper cutouts on the cake. Dust the cake liberally with cocoa powder. Then remove the parchment cutouts. This dessert is best served at room temperature. Cut slices when the terrine is at room temperature.Pro tip – using a hot knife helps make neat slices with clean edges

What to serve with chocolate terrine

Ideally, a slice of the terrine is delicious on its own. You don’t need anything else to along with it. However, a delicious fruit sauce such as raspberry sauce or Grand Marnier sauce with a dollop of whipped cream or Creme Anglaise is often served alongside too.

Orange sauce – in a small saucepan over medium-high heat combine 2 cups orange just, 1/4 cup sugar, and 1 tbsp cornstarch. Thicken to syrup consistency. Cool to room temperature before pouring over the terrine. Raspberry coulis – in a small saucepan over medium heat combine 2 cups strained raspberry puree, 1/4 cup sugar and 1 tbsp cornstarch. Thicken to syrup consistency.

More chocolate recipes

Chocolate Mousse Recipe or Heart Chocolate Mousse Cake Chocolate Soufflé Tart or Chocolate Tart (Ganache) Dark Chocolate Cheesecake, Simple Moist Chocolate Cake Coffee Chocolate Cake, Death By Chocolate Cake Flourless Chocolate Cake Recipe or Flourless Chocolate Cake See all chocolate recipes