Print

Chocolate Terrine Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/chocolate-terrine-cake-recipe/