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1
Place oven rack in second from bottom position.
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2
Heat oven to 350F.
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3
Line 8 1/2x4 1/2- or 9x5-inch baking pan with heavy-duty aluminum foil, extending foil over edges.
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4
Spray foil with no-stick cooking spray.
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5
Set aside.
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6
Place butter and chocolate in metal or heat-proof bowl.
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7
Place bowl over pan of gently boiling water.
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8
Stir mixture until melted and smooth.
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9
Add sugar and coffee; stir until sugar is dissolved.
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10
Continue cooking until mixture is heated through and sugar is dissolved.
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11
Remove from heat.
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12
Add eggs.
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13
Beat with whisk until well mixed.
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14
Pour mixture into prepared pan.
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15
Place 13x9-inch glass baking pan onto oven rack.
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16
Set loaf pan in center of baking pan.
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17
Pour very hot water into bottom of glass baking pan to 1-inch depth.
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18
Bake 35-45 minutes or until chocolate mixture begins to puff slightly around edges and center is set.
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19
(Center may sink slightly during baking.)
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20
Place onto cooling rack; cool 1 hour.
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21
Cover with plastic food wrap; refrigerate 3 hours or overnight.
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22
Lift terrine out of loaf pan, using foil ends.
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23
Invert onto serving platter or cutting board; remove foil.
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24
Cut terrine into 1/2-inch slice, using knife that has been dipped into hot water and wiped dry.
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25
(Clean knife after cutting each slice.)
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26
Place slices onto individual serving plates.
