Chocolate Terrine

Ingredients

• 1 pound SCHARFFEN BERGER 62% semisweet chocolate, chopped *
• 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
• 1/2 cup sugar
• 6 large eggs, separated
• 2 additional large egg yolks
• 1/4 teaspoon salt

Directions

Butter an 8-by 4-inch loaf pan and line with 2 sheets of plastic wrap, one going the long way and one going the short way, leaving an overhang of several inches on all sides.

Melt the chocolate with the butter and sugar in a large heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until the sugar is dissolved and the mixture is smooth.

Remove the bowl from the heat. Beat in the 8 egg yolks, one at a time, with an electric mixer on low speed, beating well after each addition and occasionally scraping down the sides of the bowl.

Beat the 6 egg whites and the salt with clean beaters in a large deep bowl on medium-high speed just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, fold one-third of the egg whites into the chocolate mixture. Fold in the remaining egg whites in 2 batches just until combined well.

Transfer the mixture to the prepared pan, pushing it into the corners and smoothing the top with a rubber spatula. Cover with the overhanging plastic wrap and then wrap tightly with aluminum foil. Freeze for at least 6 hours. (The terrine can be frozen for up to 1 month.)

About 15 minutes before serving, unwrap the pan, fold back the plastic wrap, and run a table knife around the edges of the pan to loosen the terrine. Place a serving platter over the pan, invert the pan onto it, and release the terrine by pulling on the edges of the plastic wrap. Remove the plastic wrap and smooth the edges of the terrine with a small warm offset spatula if necessary. Cut into 1/2-inch-thick slices with a sharp knife dipped in very warm water and wiped dry between each slice, and place on chilled dessert plates. (You can tightly rewrap and freeze any leftover terrine.)

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.