Chocolate Terrine Cake Recipe

Introduction

This chocolate terrine cake is a rich, silky dessert that melts in your mouth. With its smooth texture and intense chocolate flavor, it’s perfect for special occasions or a decadent treat any day.

Ingredients

• 300 g chocolate (chopped)
• 130 g unsalted butter
• 240 g eggs (4-5 eggs)
• 135 g heavy cream (whipping cream)
• 20 g granulated sugar
• 7 g cake flour (sifted)

Instructions

1. Step 1: Chop the chocolate and melt it together with the unsalted butter in a heatproof bowl set over simmering water, stirring until smooth. Using a borosilicate glass bowl helps prevent overheating and keeps the texture silky.
2. Step 2: Beat the eggs and sift them. Add the eggs to the chocolate mixture in three batches, stirring evenly after each addition to combine thoroughly.
3. Step 3: Add the heavy cream and granulated sugar to the chocolate mixture, stirring until well combined. Then sift in the cake flour and mix evenly into the batter.
4. Step 4: Pour the batter into a loaf pan lined with parchment paper. Pre-cut parchment sheets can help remove the cake from the pan cleanly.
5. Step 5: Preheat your oven to 160°C (320°F). Place the loaf pan in a baking tray and pour about 1 cm of hot water into the tray to create a water bath. Bake for 30 minutes using both top and bottom heat.
6. Step 6: Allow the cake to cool naturally after baking. Once cooled, cover it with plastic wrap and refrigerate overnight to set the texture.
7. Step 7: To serve, invert the cake onto a plate, peel off the parchment paper, and enjoy the beautiful, smooth terrine.

Tips & Variations

• Use high-quality chocolate for the best flavor and silky texture.
• For a flavored twist, add a teaspoon of espresso powder or a splash of your favorite liqueur to the chocolate mixture.
• Line the loaf pan with parchment paper extending beyond the edges to make removal easier.

Storage

Store the chocolate terrine cake covered in the refrigerator for up to 4 days. It can also be frozen for up to 2 weeks; thaw in the fridge overnight before serving. Bring the cake to room temperature for 15-20 minutes before slicing to enhance its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Yes, but cake flour is preferred as it produces a lighter, more delicate texture. If using all-purpose flour, sift it well and use slightly less, about 6 grams, to avoid a dense cake.

Why is a water bath used in baking this cake?

The water bath provides gentle, even heat that prevents the chocolate terrine from cracking or drying out. It helps maintain the smooth, creamy texture of the cake.

Chocolate Terrine Cake Recipe

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★★★★★

4.7 from 76 reviews

This Chocolate Terrine Cake is a rich, silky dessert with a dense, velvety texture that melts in your mouth. It utilizes a gentle water bath baking technique to ensure even cooking and smooth consistency, making it ideal for chocolate lovers seeking an elegant and indulgent treat. The cake combines high-quality chocolate, creamy butter, eggs, and light flour to achieve a decadent yet delicate flavor profile.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 12 hours 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 300 g chopped chocolate
• 130 g unsalted butter
• 240 g eggs (4–5 large eggs)

Other Ingredients

• 135 g heavy cream (whipping cream)
• 20 g granulated sugar
• 7 g sifted cake flour

Instructions

1. Prepare Chocolate and Butter: Chop the chocolate into small pieces and melt it together with the unsalted butter in a heatproof bowl placed over simmering water, stirring continuously until the mixture is smooth and well combined. Using a borosilicate glass bowl is preferred to prevent overheating and maintain a silky texture.
2. Incorporate Eggs: Beat the eggs thoroughly and sift them for smoothness. Gradually add the eggs to the melted chocolate mixture in three batches, stirring evenly after each addition to ensure the mixture is homogeneous.
3. Add Cream, Sugar, and Flour: Pour in the heavy cream and granulated sugar, stirring until fully combined with the chocolate and egg mixture. Then sift in the cake flour and carefully fold it into the batter to achieve an even consistency without overmixing.
4. Prepare Baking Pan: Line a loaf pan with parchment paper, ensuring the paper covers the sides for easy removal of the cake post-baking. Pour the batter into the prepared pan evenly.
5. Preheat Oven and Set Water Bath: Preheat your oven to 160°C (320°F). Place the loaf pan inside a larger baking tray, then pour about 1cm of hot water into the tray to create a water bath, which will gently cook the cake and prevent cracking.
6. Bake the Cake: Bake the cake for 30 minutes using both top and bottom heat elements to ensure even baking and a smooth texture throughout the terrine.
7. Cool and Chill: After baking, allow the cake to cool naturally at room temperature. Once cooled, cover it with plastic wrap and refrigerate the terrine overnight to set fully and develop rich flavors.
8. Remove from Pan and Serve: The next day, carefully invert the cake, peel off the parchment paper, and optionally lay a strip of paper on top for presentation. Slice and serve chilled for best texture and taste.

Notes

• Use high-quality dark chocolate for the best flavor and texture.
• A borosilicate glass bowl is recommended to avoid overheating chocolate and maintain silkiness.
• Line the loaf pan with parchment paper properly to remove the cake easily without breaking.
• The water bath baking method is crucial for gentle, even cooking and to prevent cracking.
• Refrigerate the cake overnight to allow flavors to mature and texture to firm up.
• Slice the cake only when chilled for clean, neat pieces.

Keywords: Chocolate Terrine, Chocolate Cake, Water Bath Cake, Silky Chocolate Dessert, Elegant Chocolate Recipe