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Categories:Viewed: 70 - Published at: 2 years ago
Ingredients
- 12 ounces semisweet chocolate
- 1 1/2 cups sugar
- 1/2 cup water
- 1 1/2 cups (3 sticks) unsalted butter room temperture
- 2 3/4 cups unsweetened cocoa powder
- 3 egg yolks
- 2 eggs
- 1/4 cup amaretto
- 2 teaspoons almond extract
- 2 1/2 cups toasted slivered almonds
- 2 tablespoons unsweetened cocoa powder (garnish)
- 2 cups whipping cream whipped (garnish)
Method
- Melt chocolate in top of double boiler over hot water. Cool to room temperture
- Combine sugar and water in heavy small saucepan and bring to boil over high heat. Cool syrup to room temperture
- Line bottom of 9x5 inch loaf pan with unwaxed paper. Lightly butter sides of pan. Beat 1 1/2 cups butter and 2 3/4 cups cocoa in large bowl of electric mixer until smooth, scraping down sides of bowl frequently. Blend in yolks and eggs. Beat in cooled melted chocolate and syrup. Blend in amaretto and almond extract. Stir in 2 cups almonds. Spoon into prepared pans. Cover with plastic and chill overnight.
- Run knife around sides of pan and invert terrine onto platter. Dust top with 2 tablespoon cocoa. Press remaining 1/2 cup almonds onto sides of terrine. Let stand 15 minutes. Cut into 16 slices. Top each slice with dollop of whipped cream and serve
