Heart Chocolate Terrine
This rich and decadent heart chocolate terrine is the perfect Valentine’s Day dessert. It takes only 10 minutes to prep and uses just six ingredients, most of which are probably already in your pantry. Baked at a low temperature for 30 minutes, this is soft, creamy, and silky smooth.
Chocolate is the best dessert you can make for Valentine’s Day or any day if you are in my family. We love all things chocolate. This is one of Rhea’s favorite cakes, along with my flourless chocolate cake.
Why make this recipe
- You will be surprised by how easy this recipe is. The batter takes less than 10 minutes to mix.
- The secret to making this rich and decadent is good-quality chocolate, and the secret to keeping it soft and silky-smooth is to bake it at a low temperature until it’s just set. The rest of the setting takes place in the fridge as it cools.
- Also, it is important that we bake this terrine in a water bath. It will prevent the chocolate batter from overheating and drying out. The result is a soft, silky-smooth, custard-like-textured cake.
- In terms of taste, I’d say it is in the same category as a flourless chocolate cake or chocolate torte, very dense and chocolaty, compared to a chocolate mousse or chocolate soufflé, which is light and airy.
Ingredients and Substitutes
- Chocolate – This is the star of the show, so use good-quality chocolate. No baking chocolate and no candy melts. I love dark chocolate, so I use my favorite 70% Godiva chocolate. You can use semisweet chocolate or bittersweet chocolate.
- Butter – I use unsalted butter, but if salted butter is all you have, use it and omit salt in the recipe.
- Brown sugar – I love the caramel flavor the brown sugar adds to this terrine, but you can certainly use 1/4 cup of white sugar.
- Eggs – good quality large eggs would work best. Just as a guide, a large egg weighs about 50 to 60 grams.
- Whipping cream – I highly recommend no less than 32 to 38 percent fat. After all, we want this to be rich and decadent.
- Flour – Use no more than the amount listed below; we only use it to keep it all together.
Step-by-step: Easy Chocolate Terrine in Heart Pan
- Preheat the oven to 275°F / 140°C / Gas Mark 1
- Grease and line a 7-inch heart cake pan or 7-inch loaf pan.
- Egg mixture – In the bowl of a stand mixer with the whisk attachment, whip the eggs with sugar, salt, and vanilla extract until sugar is almost dissolved.
Pro tip – Do not overwhip the eggs, as we do not want to add too much air into the batter.
- Chocolate mixture – Melt the chocolate and butter in a microwave-safe bowl or double boiler. Add the whipping cream to the chocolate – combine well.
- Combine – Strain the egg mixture into the chocolate mixture – combine well.
Pro tip – We strain the egg mixture, so we break the eggs completely and remove any strings. - Starch – Sift the flour over the chocolate mixture and combine well. Stir with a whisk to combine well so you have no lumps.
- Bake – Pour into the prepared heart pan or prepared loaf pan. Bake in a water bath on the center rack for about 25 to 30 minutes.
Pro tip – For a water bath, place the baking pan in a large roasting pan. Pour hot water into the roasting pan outside the baking pan to reach almost an inch above the baking pan. - Cool and Chill – Take it off the pan and let it cool completely. Place a plastic wrap touching the surface and chill in the refrigerator overnight or for at least 4 hours. Then, invert over a baking parchment paper.
- For the garnish – Use parchment paper cut out in any shape you want (see video). Place the paper cutouts on the cake. Dust the cake liberally with cocoa powder. Then, remove the parchment cutouts.
- This dessert is best served at room temperature. Cut slices when the terrine is at room temperature.
Pro tip – Using a hot knife helps make neat slices with clean edges
- Chocolate Mousse Recipe or Heart Chocolate Mousse Cake
- Chocolate Soufflé Tart or Chocolate Tart (Ganache)
- Dark Chocolate Cheesecake, Simple Moist Chocolate Cake
- Coffee Chocolate Cake, Death By Chocolate Cake
- Flourless Chocolate Cake Recipe or Flourless Chocolate Cake
- See all chocolate recipes
Frequently asked questions
What is chocolate terrine?
Chocolate terrine is French for pâté and is made in a special pot called a terrine. It is usually made with a high amount of fat, so it is quite rich. In this terrine, we have butter, cream, and chocolate, which are all high in fat.
How long will this terrine keep?
This terrine will keep in the fridge for 6 to 7 days (if you still have some).
Do you need to keep this terrine in the fridge?
Once baked, it is best to keep it in the fridge so the custardy-chocolate sets. But it is best served at room temperature, not cold.
Why is my terrine hard?
When baked, this chocolate terrine must still be soft, not firm. This will then continue to set in the fridge. When cooled, the terrine will be hard, so let it come back to room temperature before serving.
Why is my chocolate terrine grainy?
An overbaked chocolate terrine in the oven can lead to a grainy texture. Make sure the baking rack has water at all times and bake until just set.
Heart Chocolate Terrine
This rich and decadent heart chocolate terrine is the perfect Valentine’s day dessert. It needs only 10 minutes to prep and uses just 6 ingredients most of which are probably already in your pantry. Baked at a low temperature for 40 mins this is soft, creamy and silky smooth.
Video
Ingredients
- 8 oz (226 g) Chocolate
- ½ cup (113 g) Butter (1 stick)
- 3 Eggs large
- 1 tsp Vanilla
- ¼ tsp Salt
- 2 tbsp (30 g) All-purpose flour
- ¼ cup (55 g) Brown sugar
- ½ cup (120 ml) Heavy cream
- Cocoa powder for decoration
Method
- Oven and Pan – Preheat the oven to 275 F / 140 C / Gas Mark 1. Grease and line a 7-inch heart cake pan or 7-inch loaf pan
- Chocolate mixture – Melt the chocolate and butter in a microwave-safe bowl or double boiler. Add the whipping cream into the chocolate – combine well.8 oz Chocolate, 1/2 cup Butter, 1/2 cup Heavy cream
- Egg mixture – In the bowl of a stand mixer with the whisk attachment whip the eggs with sugar, salt, and vanilla extract until sugar is almost dissolved.3 Eggs large, 1 tsp Vanilla, 1/4 tsp Salt, 1/4 cup Brown sugar
- Combine – Strain the egg mixture into the cooled chocolate mixture – combine well with a rubber spatula or wooden spoon.
- Starch – Sift the flour over the chocolate mixture and combine well. Stir with a whisk to combine well so you have no lumps.2 tbsp All-purpose flour
- Bake – Pour into the prepared heart pan or prepared loaf pan. Bake in a water bath on the center rack for about 25 to 30 minutes
- Cool and Chill – Take it off the pan and let cool completely. Place a plastic wrap touching the surface and chill in the refrigerator overnight or for at least 4 hours. Then, invert over a baking parchment paper.
- For the garnish – Use parchment paper cut out in any shape you want (see video). Place the paper cutouts on the cake. Dust the cake liberally with cocoa powder. Then remove the parchment cutouts.
- This dessert is best served at room temperature. Cut slices when the terrine is at room temperature.
Notes
Ideally, a slice of the terrine is delicious on its own. You don’t need anything else to along with it. However, a delicious fruit sauce such as raspberry sauce or Grand Marnier sauce with a dollop of whipped cream or Creme Anglaise is often served alongside too.
- Orange sauce – in a small saucepan over medium-high heat combine 2 cups orange just, ¼ cup sugar, and 1 tablespoon cornstarch. Thicken to a syrup consistency. Cool to room temperature before pouring over the terrine.
- Raspberry coulis – in a small saucepan over medium heat combine 2 cups strained raspberry puree, ¼ cup sugar, and 1 tablespoon cornstarch. Thicken to a syrup consistency.
Equipment you will need
Nutrition
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Awesome!! Silky smooth, melts into your mouth.chocolate lovers delight.Thankyou veena for another fabulous recipe.
Btw i have made this few times before writing my review.?
Thank you so much for the lovely feedback.
Everyone at my house loved it! Tasted SO good!
Thank you so much Shadi. So happy to hear that. Thanks for coming back to leave this feedback.
This is really adorable!! I would love to make it for any occasion!
Thanks, Toni. I hope you try it.
What an amazing looking dessert! I love all things chocolate. I think I’ll try your recipe but in individual size dishes. Can’t wait!
It would definitely work in individual dishes, Jenn.
I’m totally making this as a last minute Valentine’s Day treat! Thanks so much for sharing 🙂
Thank you, Chris. Let me know how it was
This is the perfect sweet treat for a chocolate lover like me! 🙂
Absolutely, Carrie. I hope you try it.