Chocolate Terrine

STEP 1

Place oven rack in second from bottom position. Heat oven to 350°F. Line 8 1/2x4 1/2- or 9x5-inch baking pan with heavy-duty aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray. Set aside.

STEP 2

Place butter and chocolate in metal or heat-proof bowl. Place bowl over pan of gently boiling water. Stir mixture until melted and smooth. Add sugar and coffee; stir until sugar is dissolved and mixture is heated through. Remove from heat.

STEP 3

Add eggs. Beat with whisk until well mixed. Pour mixture into prepared pan.

STEP 4

Place 13x9-inch glass baking pan onto oven rack. Set loaf pan in center of baking pan. Pour very hot water into bottom of glass baking pan to 1-inch depth. Bake 35-45 minutes or until chocolate mixture begins to puff slightly around edges and center is set. (Center may sink slightly during baking.)

STEP 5

Place onto cooling rack; cool 1 hour. Cover with plastic food wrap; refrigerate 3 hours or overnight.

STEP 6

Lift terrine out of loaf pan, using foil ends. Invert onto serving platter or cutting board; remove foil. Cut terrine into 1/2-inch slice, using knife that has been dipped into hot water and wiped dry. (Clean knife after cutting each slice.) Place slices onto individual serving plates.

STEP 7

Beat whipping cream in bowl at high speed until stiff peaks form. Top each serving with whipped cream; sprinkle with chopped glazed nut clusters.