Bittersweet Chocolate Terrine

By dyannucci

micheaal deming harbortown grill


very good and gluten free

can serve with rum flvored bananas or cherries marinated in grand marnier

goes with dry sherry or grand marnier

Ingredients

• 1 pound bittersweet chocolate
• 12 ounces butter
• 1 cup strong, hot coffee
• 1-1/2 cups granulated sugar
• 1/2 teaspoon salt
• 8 beaten eggs
• For the candied bacon
• 1/2 cup granulated sugar
• 6 pieces cooked, good quality smoked bacon Apple wood

Preparation

Step 1

Prepare a 10 inch spring form cake pan with cooking spray and parchment paper. Set a medium stainless steel bowl over (not in) a pot of simmering water and add the chocolate and butter to the bowl. Cover with plastic and melt. Beat the sugar and salt into the hot coffee and when completely melted add it to the chocolate mixture, beating well. Allow the mixture to come to cool slightly, then add the beaten eggs.

Cook in a water bath in a 3500 oven for 35 to 45 minutes, until the center is set. Chill overnight.

To unmold, run a knife around the edge of the pan, then sit the cake in your sink in W of very hot water for 2 or 3 minutes. Unmold and cut into 12 pieces. or better yet take a brulee torch and reheat bottom of pan. this will disoove sugar and release the cake. Garnish with a sprinkling of sea salt and the candied bacon.

Candied bacon

Crisp Bacon in oven
Place the sugar in a small, heavy pot and over medium heat, melt the sugar, stirring gently until golden brown and remove from the heat. Lay the bacon out on a parchment lined cookie tray. Very carefully drizzle the melted sugar evenly over the bacon. or better yet just dip one side of bacon on sugar. Allow the sugar to "set", about 5 minutes, and then coarsely chop.