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Categories:Viewed: 15 - Published at: 7 years ago
Ingredients
- 3/4 cup Land O Lakes Butter, cut into chunks
- 8 (1-ounce) squares semi-sweet baking chocolate, coarsely chopped
- 3/4 cup sugar
- 1/2 cup brewed coffee, room temperature
- 4 Land O Lakes Eggs, well beaten
- 1 cup Land O Lakes Heavy Whipping Cream
- 1 cup purchased glazed nut clusters or peanut brittle, chopped
Method
- Place oven rack in second from bottom position.
- Heat oven to 350F.
- Line 8 1/2x4 1/2- or 9x5-inch baking pan with heavy-duty aluminum foil, extending foil over edges.
- Spray foil with no-stick cooking spray.
- Set aside.
- Place butter and chocolate in metal or heat-proof bowl.
- Place bowl over pan of gently boiling water.
- Stir mixture until melted and smooth.
- Add sugar and coffee; stir until sugar is dissolved.
- Continue cooking until mixture is heated through and sugar is dissolved.
- Remove from heat.
- Add eggs.
- Beat with whisk until well mixed.
- Pour mixture into prepared pan.
- Place 13x9-inch glass baking pan onto oven rack.
- Set loaf pan in center of baking pan.
- Pour very hot water into bottom of glass baking pan to 1-inch depth.
- Bake 35-45 minutes or until chocolate mixture begins to puff slightly around edges and center is set.
- (Center may sink slightly during baking.)
- Place onto cooling rack; cool 1 hour.
- Cover with plastic food wrap; refrigerate 3 hours or overnight.
- Lift terrine out of loaf pan, using foil ends.
- Invert onto serving platter or cutting board; remove foil.
- Cut terrine into 1/2-inch slice, using knife that has been dipped into hot water and wiped dry.
- (Clean knife after cutting each slice.)
- Place slices onto individual serving plates.
