Prep 35 mins
Cook 10 mins
This is a chocoholics dream- double chocolatey with toasted almonds, sure to impress your guests. From a February 1984 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Peasant in Atlanta, Georgia.Start this the day before you plan to serve it. Prep time does not include refrigeration time.
- 12 ounces semisweet chocolate, chopped
- 1 1⁄2 cups sugar
- 1⁄2 cup water
- 1 1⁄2 cups unsalted butter, room temperature (3 sticks)
- 2 3⁄4 cups unsweetened cocoa powder
- 3 egg yolks
- 2 eggs
- 1⁄4 cup Amaretto
- 2 teaspoons almond extract
- 2 1⁄2 cups slivered almonds, toasted
- 2 tablespoons unsweetened cocoa powder (garnish)
- 2 cups whipping cream, whipped (garnish)
- Melt chocolate in top of double boiler over hot water;cool to room temperature.
- Combine sugar and water in heavy small saucepan and bring to boil over high heat; cool syrup to room temperature.
- Line bottom of 9x5-inch loaf pan with waxed paper;lightly butter sides of pan.
- Beat 1 1/2 cups butter and 2 3/4 cups cocoa powder 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 pan and chill overnight.
- Run knife around sides of pan and invert terrine onto platter.
- Dust top with 2 tablespoons cocoa powder.
- Press remaining 1/2 cup almonds onto sides of terrine.
- Let stand 15 minutes;cut into 16 slices.
- Top each slice with a dollop of whipped cream and serve.