Chocolate Terrine With Almonds and Ladyfingers

Chef mariajane's Note:

When making such a decadent dessert, use only the best ingredients, Scharffen Berger bittersweet chocolate rivals the finest European chocolate with its distinctive fruity taste and multiple layers of flavor. It is excellent for baking, making candies and truffles, and for eating on its own. This desert is so delicious I know that you will enjoy it -

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 8 ounces bittersweet chocolate , chopped
• ¼ cup freshlybrewed espresso or ¼ cup strong coffee
• 1 cup unsalted butter , room temperature
• ¼ cup sugar
• 2 large eggs , separated
• 1 cup whole blanched almond , finely ground
• 2 tablespoons brandy
• 1 pinch salt
• 4 crisp ladyfingers , broken into 1-inch pieces
• lightly sweetened whipped cream

Directions:

1. Lightly oil 10x4x3-inch loaf pan,. Line pan with plastic wrap, allowing plastic to overhang pan sides by 4-inches. Stir chocolate and espresso in heavy medium saucepan over low heat until melted and smooth, Set aside,.
2. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in egg yolks one at a time, Stir in almonds and brandy and melted chocolate mixture,.
3. Using clean dry beaters, beat egg whites and salt in medium bowl until soft peaks form,. Fold egg whites into chocolate mixture, then fold in ladyfingers.
4. Transfer mixture to prepared pan. Tap pan against counter once; smooth off with off-set spatula. Cover with overhanging plasric wrap and refrigerate until firm, about 6 hours or overnight.
5. Unwrap plastic from atop chocolate terrine, Place plate atop terrine, Invert terrine onto platter. Remove pan, leaving plastic covering chocolate terrine. Refrigerate until ready to serve.
6. Remove plastic wrap from terrine, Using long sharp knife, cut terrine into thin slices. Transfer slices to plates and serve with whipped cream.