Sleek Chocolate Pâté
This velvety chocolate terrine is an intensely adult pleasure. (From our February issue "Heavenly Chocolate" collection.)
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 331 |
| pro | 5 g |
| total fat | 26 g |
| sat. fat | 14 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 110 mg |
| sodium | 177 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 17% |
| folate | 5% |
-
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) strong coffee
1 cup (250 mL) butter
8 oz (250 g) bittersweet chocolate, chopped
4 eggs
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) chopped pistachios
Preparation:
Line 8- x 4-inch (1.5 L) loaf pan with parchment paper; trim paper even with rim. Set aside.
In heatproof bowl over saucepan of hot (not boiling) water, stir sugar with coffee until dissolved. Add butter and chocolate; melt, stirring occasionally, until smooth. Set aside.
In large bowl, whisk eggs until pale; sift flour over top and whisk in. Fold in chocolate mixture until no streaks remain; pour into prepared pan.
Place pan in larger pan; pour enough hot water into larger pan to come halfway up sides of loaf pan. Bake in centre of 350°F (180°C) oven until top is set, edges are puffed, but centre is still slightly jiggly, about 45 minutes. Transfer loaf pan to rack; let cool completely. Cover with plastic wrap and refrigerate until firm, at least 12 hours. (Make-ahead: Refrigerate for up to 2 days. Let stand at room temperature for 1 hour before serving.)
Run knife around sides of pan to loosen paper. Invert serving platter over top; turn over. Remove pan and paper. Cover top with pistachios.
Additional Information
Source
Canadian Living Magazine: February 2006
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