Real chocolate terrine
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
100 g Dark chocolate
100 g Butter
40 g Caster sugar
2 Eggs; beaten
25 g Plain flour
Cr?me fraiche to serve
A slim, dark slice of velvety chocolate on your plate, a dollop of
cr?me fraiche - what could be better? This is a light yet rich
dessert, irresistible to chocolate lovers.
Melt the chocolate with the butter and sugar over a bowl of hot
water. Beat the eggs and stir in the flour. Stir the two mixtures
together and pour into a greased loaf tin lined with greaseproof
paper. Bake at 200 degrees C / 400 degrees F / gas 6 for 45 minutes
or until a knife comes out clean from the centre. Cool on a rack and
turn out when cold. Serve sliced thinly, with cr?me fraiche.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
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