Melting Rich Chocolate Terrine

Place the chocolate and butter in a bowl and melt them using a double boiler or microwave. Be careful not to burn them.

💡 Tip: If using a microwave, heat in 30-second intervals at 600W, checking frequently.

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In a separate bowl, combine the eggs and granulated sugar, and whisk until the mixture turns pale.

💡 Tip: Mixing well at this stage will improve the melt-in-your-mouth texture.

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Add the melted chocolate and butter mixture to the bowl with the heavy cream, cocoa powder, and rum, and mix well.

💡 Tip: Adding rum enhances the flavor.

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Gradually add the chocolate mixture to the egg bowl, and gently fold with a rubber spatula.

💡 Tip: Be careful not to overmix, as it may develop gluten.

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Line a mold with parchment paper and pour in the batter. Tap the mold lightly to remove air bubbles.

💡 Tip: Wrapping the bottom of the mold with aluminum foil ensures it won't leak.

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Bake in a preheated oven at 160℃ for 25-30 minutes. The surface should be set, and a skewer inserted should come out with a little batter sticking to it.

💡 Tip: Avoid overbaking, as it will become dry; adjust the baking time accordingly.

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Let it cool to room temperature, then refrigerate for at least 3 hours.

💡 Tip: Chilling overnight will enhance the richness of the flavor.

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Remove from the mold, sprinkle with powdered sugar, and it's complete!

💡 Tip: It's also delicious served with berries or nuts if desired.

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