Chocolate Terrine With Almonds And Ladyfingers

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 8 ounces bittersweet chocolate, chopped
• 1/4 cup freshly brewed espresso or 1/4 cup strong coffee
• 1 cup unsalted butter, room temperature
• 1/4 cup sugar
• 2 large eggs, separated
• 1 cup whole blanched almond, finely ground
• 2 tablespoons brandy
• 1 pinch salt
• 4 crisp ladyfingers, broken into 1-inch pieces
• lightly sweetened whipped cream

Recipe

• 1 lightly oil 10x4x3-inch loaf pan,. line pan with plastic wrap, allowing plastic to overhang pan sides by 4-inches. stir chocolate and espresso in heavy medium saucepan over low heat until melted and smooth, set aside,.
• 2 using electric mixer, beat butter and sugar in large bowl until light and fluffy. beat in egg yolks one at a time, stir in almonds and brandy and melted chocolate mixture,.
• 3 using clean dry beaters, beat egg whites and salt in medium bowl until soft peaks form,. fold egg whites into chocolate mixture, then fold in ladyfingers.
• 4 transfer mixture to prepared pan. tap pan against counter once; smooth off with off-set spatula. cover with overhanging plasric wrap and refrigerate until firm, about 6 hours or overnight.
• 5 unwrap plastic from atop chocolate terrine, place plate atop terrine, invert terrine onto platter. remove pan, leaving plastic covering chocolate terrine. refrigerate until ready to serve.
• 6 remove plastic wrap from terrine, using long sharp knife, cut terrine into thin slices. transfer slices to plates and serve with whipped cream.