Chocolate, Cherry, and Hazelnut Terrine
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- 1/2 cups cocoa powder
- 1 cup unsalted butter, softened
- 9 (1-ounce) blocks bittersweet chocolate, melted
- 1 cup sugar
- 1/2 cup water
- 2 large eggs
- 3 egg yolks
- 1/4 cup amaretto liqueur
- 2 cups crushed vanilla wafers
- 1 cup hazelnuts, toasted
- 1/2 cup dried cherries
- Lightly grease a 10-inch loaf pan. Set aside.
- Cream together cocoa powder and butter in the bowl of a stand mixer. Add melted chocolate, and mix to combine.
- Bring sugar and water to a boil in a small saucepan. Bring mixture to 220° (use a candy thermometer to test). Add syrup mixture to chocolate mixture in a slow steady stream, beating with an electric mixer at low speed. Mix until combined.
- Whisk together eggs, yolks, and liqueur in a small bowl. Add egg mixture to hot chocolate mixture, and mix to combine well. Using a spatula, fold in wafers, hazelnuts, and cherries.
- Evenly spread mixture into prepared loaf pan. (Tap pan on counter to release any air bubbles.) Cover pan tightly with plastic wrap, and refrigerate for 4 hours, or until set.
- Place bottom 1/3 of pan into warm water for about 20 seconds to loosen. Invert terrine onto a cutting board. (If the top and sides are too soft, refrigerate to stiffen).
- Using a serrated knife, carefully slice loaf into 1/2-inch slices. Cut each slice diagonally into quarters.