A fudgy chocolate silk dessert with a crunchy nut topping provides a perfect ending to a special day.
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3/4 cup Land O Lakes® Butter, cut into chunks
8 (1-ounce) squares semi-sweet baking chocolate, coarsely chopped
3/4 cup sugar
1/2 cup brewed coffee, room temperature
4 large Land O Lakes® Eggs, well beaten
1 cup Land O Lakes® Heavy Whipping Cream
1 cup purchased glazed nut clusters or peanut brittle, chopped
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.
Terrine can be made up to two days ahead; refrigerate until serving time.