My Test Kitchen: Donna Hay's Baked Chocolate Terrine

I love this dessert. It's so simple to make and so rich too.

I followed the steps of the recipe to the letter. I changed the single pouring cream to whole milk just to cut back on a bit of that extra fat. I don't think there's a lot of difference because the result was this intensely dark, gooey slice of chocolate heaven. The only down side to this is you have to wait for 2 hours for baking then in the fridge for at least 4 hours!!! But totally worth it, though.

For chocolate lovers out there, this one is worth trying. 

Here's the recipe.

Baked Chocolate Terrine

Adapted from Donna Hay Magazine, Issue 70 Aug/Sep 2013

Ingredients:

400g (I used 2 1/4 cups) of dark bittersweet chocolate

1 cup packed brown sugar

120g cold unsalted butter cut into cubes

2 tablespoons instant coffee

1/2 cup whole milk (original recipe called for single pouring cream)

6 large eggs

2 tablespoons all purpose flour

Steps:

Preheat oven to 150C and grease a 9x5 loaf tin and place on a deep baking pan. In a saucepan on low heat, melt the chocolate, coffee, sugar, butter, milk. The mixture would be a bit warm but not boiling hot. In a large bowl, lightly beat 6 eggs then mix the chocolate mixture. Add the flour and mix until just combined. Pour the mixture into the loaf tin. Pour some boiling water into the deep baking pan until it comes up to halfway to the loaf tin. Bake for 2 hours and 15 minutes. The terrine should be cooked through by testing it with a thin knife or cake tester. Cool completely in the fridge. Note: this step will definitely make a difference. It will make the cake more dense. Don't skip this step. Serving the cake at room temperature will make the terrine taste like a smooth mousse, it's not bad but different. It's good on its own or with some cream.