250 g of dark chocolate, chopped
1 1/3 cups of unsalted butter in small pieces
3/4 cup of sugar
1/2 cup of instant coffee
4 eggs
1 cup of heavy cream
Butter for greasing
Vanilla custard
2 cups of milk
2 egg yolks
1 tablespoon of cornstarch
2 tablespoons of sugar
1 teaspoon of vanilla
250 g of dark chocolate, chopped
1 1/3 cups of unsalted butter in small pieces
3/4 cup of sugar
1/2 cup of instant coffee
4 eggs
1 cup of heavy cream
Butter for greasing
Vanilla custard
2 cups of milk
2 egg yolks
1 tablespoon of cornstarch
2 tablespoons of sugar
1 teaspoon of vanilla
Grease a bundt pan and line it with parchment paper. Reserve
Melt the chocolate in a double boiler
In the same heat, incorporate the butter pieces gradually, beating constantly
Add the sugar and coffee and mix slowly
Cook over low heat until the cream is warm and the sugar is dissolved
Remove from heat and incorporate the beaten eggs one at a time
Add the heavy cream and mix delicately
Pour the chocolate mixture into the prepared pan
Bake in a preheated oven at 350°F (180°C) for about 45 minutes, or until the edges are set
Remove from oven and let cool
Cover with plastic wrap and refrigerate overnight
Make the vanilla custard by heating all ingredients over low heat and mixing until thickened
Unmold the terrine using parchment paper and serve with whipped cream, chantilly, and almond praline.
