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Bitter Chocolate Terrine with Coffee Cream
BITTER CHOCOLATE TERRINE WITH COFFEE CREAM
INGREDIENTS
FOR THE BISCUIT PASTRY
Eggs 3 - Flour 00 100g - Sugar 100g - Ground coffee 10g
FOR THE CREAM
Dark chocolate 145g - Egg yolks 7 - Granulated sugar 250g - Softened butter 300g - Unsweetened cocoa powder 165g - Heavy cream 500g - Strong coffee one cup
UTENSILS
Whisk - Electric whisk - Parchment paper - Wooden spoon - Electric mixer - Semi-freddo mold - Brush - Spatula
PREPARATION
1. In the mixer, beat eggs, sugar, and coffee powder. When well whipped, add the flour and mix with a wooden spatula; spread the batter on a baking sheet lined with greased and floured parchment paper. Bake in the oven at 180 °C for 10 minutes. Remove from the oven and let the biscuit pastry cool.
2. Melt the chocolate in a double boiler. In a bowl, combine the egg yolks with the granulated sugar and whisk everything until the mixture is well whipped. Gently fold in the melted chocolate using a wooden spoon. Set aside.
3. In the mixer, work the butter well by whipping it with the whisk. Gradually add the cocoa to obtain a homogeneous mixture and add it to the previously prepared mixture.
4. Whip the cream halfway and add it to the prepared mixture, working with the whisk to make it homogeneous.
5. Line the bottom of a semifreddo mold with the sponge cake and soak it with coffee. Pour the chocolate mixture into it and cover with another layer of sponge cake soaked in coffee. Leave in the refrigerator for a few hours.
FINISHING
Prepare a cone of parchment paper, fill it with melted dark chocolate, and draw a spiral on a sheet of parchment paper that rotates around a central point, forming a circle. Place the parchment paper in the fridge until the chocolate hardens.
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