-
1
Use chocolate with a high cacao percentage.
-
2
I use Valrhona's 'Caraibe' chocolate.
-
3
[Prepping:] Preheat the oven to 110C.
-
4
Fill a kettle and bring it to a boil.
-
5
Line the pound tin with parchment paper.
-
6
[Prepping 2:] Cover the outsides of the pound tin with a sheet of aluminum foil to avoid the hot water from leaking inside.
-
7
Chop up the chocolate and melt it in a bowl over a 50C hot water bath.
-
8
Add 1/3 of the sugar and the cream into the egg yolks and mix them well.
-
9
Make a meringue.
-
10
Sift the powdered sugar into the egg whites in 3 batches.
-
11
Whip until you can form peaks.
-
12
When the chocolate melts, add the egg yolk mixture from Step 4, and mix well with a whisk.
-
13
Mix more like you're grinding rather than whipping.
-
14
The chocolate will become pretty heavy.
-
15
Add the corn starch and mix until smooth.
-
16
Add the meringue in 2 batches.
-
17
The chocolate will still be heavy with the first addition, so mix them well with a whisk.
-
18
Use a rubber spatula for the second addition of the meringue.
-
19
Fold in using a cutting motion until the mixture is glossy and the meringue melds well.
-
20
Pour the mixture into the pound tin.
-
21
Pour hot water into the baking pan from the preheated oven, filling up to about 1cm from the bottom.
-
22
Place the pound tin in the hot water, and bake for 120 minutes.
-
23
My baking tray isn't deep enough, so I use a relatively large enamel flat container to make the hot water bath.
-
24
Take the terrine out of the oven.
-
25
When it cools down, cover it with plastic wrap and chill in the fridge before removing from the pound tin.
-
26
Slightly warm the knife for best results when slicing the terrine.
-
27
For best results, heat the knife well and wipe it clean with each slice.
-
28
Take care not to burn yourself!
