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1
Special equipment: Terrine mold
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Preheat oven to 350 degrees F.
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In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition.
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Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon.
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Stir in the chopped chocolate until evenly combined.
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6
Lightly grease 6 individual pudding ramekins.
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Divide the prepared mixture evenly into the greased ramekins.
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Place the ramekins in a roasting pan.
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Pour boiling water into the roasting pan to come halfway up the side of the ramekins.
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Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean.
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Let rest them for a couple of minutes and remove from the ramekin.
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12
For the chocolate terrine:
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13
Melt together chocolate and butter and let it cool down slightly.
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When warm stir in 4 yolks.
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Sift sugar and cocoa powder and stir into the chocolate mixture gently.
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Whip heavy cream and egg whites to soft peak separately.
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Fold into the chocolate mixture and set it in a lined terrine mold.
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18
Refrigerate and use next day.
