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Terrine Chocolat ｜ Hida Mari Cooking's recipe transcription

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HidaMari Cooking

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Ingredients

Chocolate (couverture) : 200g
Fresh cream : 100ml
egg : Three
Granulated sugar : 30g
salt : A pinch
Unsalted butter : 80g
Cake flour : 4g
cocoa powder : Appropriate amount
pistachio : Appropriate amount

Time required

60minutes

Procedure

1) Melt chocolate 00:07
Put the chopped chocolate in a bowl and put it in a hot water bowl to melt it.
When the chocolate melts, add the cream.
2) Make a beaten egg 03:21
Break the egg into another bowl, mix it with granulated sugar when it is lightly melted, and rub it.
3) Make the dough 04:37
With the bowl of 1 still in the water, add the beaten egg of 2 in several portions, mix well and add salt.
Remove from the hot water and add the sifted cake flour and melted butter in that order.
4) Bake 07:46
Pour the dough into a mold, put it in a deep top plate, and pour hot water around it.
Bake in an oven at 160 ° C for 30 minutes, and when the heat is removed, let it sit in the refrigerator overnight.
5) Serve 08:47
Remove from the mold, decorate with cocoa powder or pistachio, and cut into pieces that are easy to eat.

Point

The material used is a 16 x 7 cm mold. Since hot water is used, it is better to avoid paper molds.
Commercially available chocolate bar has additives such as oil and its taste changes, so it is recommended to use couverture chocolate.
The beaten egg is put in a hot water until it blends in, but you can also melt the butter in the hot water. When removing from the hot water and adding melted butter, warm the butter to 30-40 ° C.
Put the terrine in a bag and let it sit in the refrigerator.
When removing the terrine from the mold, soak the mold in hot water to make it easier to remove.
Heat the terrine in the microwave for 10 seconds and it will taste like fondant au chocolat.
Refrigeration time is not included in the required time.