Beautiful chocolate terrine recipe to make at home

Chocolate terrine（チョコレートテリーヌ）

What kind of dish is Chocolate terrine??

This is an easy recipe to make a gorgeous and richly flavored chocolate cake.

Traditional terrine does not use flour, but I add it to give it a slightly lighter texture.

I made this for Valentine’s Day. Recently, there are many news that many people hate Valentine’s Day. I am happy to give and receive, so I would like to make it an important day to convey my gratitude and affection.

Let’s heal your busy days with sweet chocolate ♡

NUTRITION FACTS of Chocolate terrine

1533 kcal Protein 25g Fat 93.4g Carb 6.36g Salt Equivalent 0.6g

INGREDIENTS for Chocolate terrine

wheat flour 50g
cocoa 15g
☆unsalted butter 50g
☆chocolate 100g
☆milk 20g
★egg 80g
★sugar 50g
★rum 15g
white chocolate 50g
raspberries moderate amount
pistachio moderate amount

Chocolate terrine COOKING INSTRUCTIONS

①Have your materials ready. Keep the eggs and chocolate at room temperature.

②Place the cooking sheet according to the mold．

③Sift wheat flour and cocoa.

④Heat the unsalted butter, chocolate, and milk in the microwave. Remove after 1 minute, mix and heat for another minute.

⑤Preheat the oven to 170 degrees. （170 degrees Celsius is 338 degrees Fahrenheit）

⑥Mix the egg, sugar and rum. Add the melted chocolate into this. Be careful not to let the cake dough get cold in winter.

⑦Add sifted wheat flour and cocoa and mix.

⑧After pouring it into the mold, drop it from a high place to smooth the surface.

⑨Bake on the bottom shelf of the oven for 20 minutes, then remove.

⑩Drop it once, remove it from the mold and let it cool.

⑪Melt the white chocolate and put it in a plastic bag. Cut off the edge of the bag and squeeze the chocolate. Garnish with pistachios and raspberries.

⑫Put it in the fridge overnight.

MEMO

⋈*The size of the mold used is 21cm x 6.7 x 5.9cm.This mold is smaller than a normal pound cake mold. If it is a normal mold (21cm x 8.7 x 6cm), it is better to make it in double quantity.

⋈*The oven I use is Toshiba’s “Ishigama Dome”. I like that it won’t break even after 10 years of use and is easy to clean.

⋈*”Cotta” has all kinds of sweets making ingredients. Cotta’s site is here.　👉　　https://www.cotta.jp/

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊