Ingredients Jump to Instructions ↓

  1. 1 3/4 pounds dark chocolate , chopped

  2. 1/2 cup unsalted butter , room temperature, cut in pieces

  3. 10 eggs, separated

  4. 1/2 cup sugar

  5. 1 1/2 cups toasted pecans

  6. White chocolate sauce, recipe follows

  7. Unsweetened whipped cream

  8. 1/4 cup chocolate-covered coffee beans


  10. 1 1/2 cups heavy cream

  11. 4 ounces white chocolate, chopped

Instructions Jump to Ingredients ↑

  1. Thoroughly butter a 10-inch springform pan . In a large metal bowl set over a pan of barely simmering water melt chocolate, stirring occasionally, until smooth. Remove from heat and stir in butter, a few pieces at a time, until fully incorporated. In a large bowl beat egg yolks with 1/4 cup of the sugar until thick and pale. In another bowl whisk egg whites with remaining 1/4 cup sugar to stiff peaks.

  2. Into warm chocolate mixture fold egg yolks, then egg whites. Spread 1 cup of the pecans into cake pan and pour chocolate mixture over. Sprinkle remaining 1/2 cup pecans over top and refrigerate overnight. To unmold, run a knife around edges of pan and carefully release springform. To serve, spoon 1 to 2 tablespoons white chocolate sauce onto each chilled plate and top with a slice of terrine . Top with a dollop of whipped cream and a few coffee beans.

  3. In a saucepan heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool to room temperature.

  4. Yield: about 1 cup.


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