Recipe of the Week: Chocolate Devastation
The name says it all. Impossibly rich, dense chocolate pate is cut into slices no more than ½-inch thick. It is wonderful to enjoy when it is lolling in a pool of whipped cream.
1 pound bittersweet chocolate, chopped
2 sticks (8 ounces, one cup) plus 3 tablespoons unsalted butter, chopped
6 Large Eggs
Place chocolate and butter in the top of a double boiler with hot water in the bottom pan. Melt over low heat, stirring occasionally. Pour into a large bowl and set aside. Wash the top pan for the next step.
Break the eggs into the top pan of the double boiler and whisk. Over low heat, with hot water in the bottom pan just below but not touching the base of the top pan, whisk the eggs constantly until they are warm. Don’t let the eggs get too hot or they will scramble.
With the mixer at medium speed, whip the warm eggs until tripled in volume with firm peaks. Carefully fold the whipped eggs into the chocolate just until mixed, to prevent losing volume.
Fill a clean, dry 4 by 12 inch terrine about ¾ full, wrap the top in plastic and refrigerate until set.