Recipes Bunet (Piedmontese chocolate terrine)

Recipes Bunet (Piedmontese chocolate terrine)

Recipes Bunet (Piedmontese chocolate terrine)

Recipes Bunet (Piedmontese chocolate terrine) Saviour the taste and texture of this chocolate terrine to the last mouthful. A perfect end to your next dinner party; serve this terrine with coffee. You will need to begin this recipe each day ahead. Bunet (Piedmontese chocolate terrine)

Ingredients

  • 180g caster sugar
  • 3 eggs, plus 2 extra yolks
  • 2/3 cup (70g) good-quality (Dutch) cocoa
  • 250g good-quality 70% dark chocolate, broken into pieces
  • 2 cups (500ml) milk
  • 100g amaretti biscuits, processed to fine crumbs, plus crushed biscuits to serve (see Notes)

Method

  • Step 1 Preheat the oven to 180C.
  • Step 2 Place 100g caster sugar in a small pan with enough water to just cover (about 100ml). Stir over medium heat to dissolve the sugar, then stop stirring and cook for 5-6 minutes, swirling the pan occasionally, until a light brown caramel. Pour caramel into a 1. 5-litre terrine or loaf pan, ensuring base is evenly covered.
  • Step 3

    Whisk eggs, extra yolks, cocoa and remaining 80g sugar until smooth. Melt chocolate in a heatproof bowl over a pan of simmering water (don�t let the bowl touch the water), stirring occasionally until smooth. Cool slightly, then beat the melted chocolate into the egg mixture. Heat the milk in a small saucepan over low heat until lukewarm. Add to the egg mixture with the amaretti crumbs and stir until combined.

  • Step 4

    Pour mixture into terrine and place in a deep baking dish. Pour in enough boiling water to come just below the top of the terrine. Bake for 40-45 minutes, topping up with water if needed, until firm to the particular touch, but nonetheless with a slight move in the middle. (The bunet may firm completely as it cools. ) Remove from the oven and great completely in the pan. Once cooled down, transfer bunet to fridge and cool overnight.

  • Action 5

    To serve, carefully run the knife around the edges of the particular bunet, place a platter on best associated with the terrine, then flip more than plus carefully take away the mould. Top along with additional crushed amaretti, then cut directly into 3cm slices.