Chocolate terrine

Yield: 4 Servings

Measure Ingredient
100 grams Dark chocolate
100 grams Butter
40 grams Caster sugar
2 \N Eggs; beaten
25 grams Plain flour
\N \N CrŠme fraiche to serve

A slim, dark slice of velvety chocolate on your plate, a dollop of crŠme 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 crŠme fraiche.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

Similar recipes