TRIPLE CHOCOLATE TERRINE
This is a variation on the popular Napolitana layered gelato cake. It is quite beautiful. The flavors and textures are excellent together. Do not worry if you do not have the correct size in the mold. You can simply use a bowl to layer the flavors, the taste will be identical.
Provided by Food Network
Categories dessert
Time 12h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Allow the cioccolato scuro gelato to "warm" up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting.
- Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners.
- Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill.
- Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour.
- Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.
- After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight.
- To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts.
- Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce.
TRIPLE CHOCOLATE SLICE
This Chocolate slice is very moist. By changing the flour and the icing sugar to gluten free products, you can surprise your coeliac friends with a wonderful moist slice. Often, I give a twist to this recipe, I add a large hand full of the Choc Mint herb which has been crushed or finely chopped into a paste like texture. The choc mint is added to the saucepan as the chocolate butter mixture is cooling. This is so refreshing and a lovely treat.
Provided by Chrissyo
Categories Bar Cookie
Time 50m
Yield 8-12 slices
Number Of Ingredients 8
Steps:
- Grease deep 19cm, (7 or 8 inch), square cake pan (tin), place strip of baking paper to cover base of the pan and extend over 2 opposite sides of cake pan.
- Combine butter with dark and milk chocolate in medium saucepan, stir over heat until chocolate and butter mixture is melted; cool mixture for 2 minutes.
- Stir in remaining ingredients to saucepan; mix well but do not over mix.
- Pour mixture into prepared cake pan.
- Bake in a moderate oven, (180°C, or 350°F, or Gas Mark 4), for about 30 minutes.
- Cool slice in the cake pan.
- Cut slice into squares.
- Serve slices dusted with icing sugar mixture, (for gluten free slices use pure icing sugar instead of icing sugar mixture), if desired.
Nutrition Facts : Calories 408.9, Fat 25.7, SaturatedFat 15.6, Cholesterol 83.5, Sodium 131.6, Carbohydrate 43, Fiber 2.8, Sugar 20.7, Protein 6.8
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