Heart Chocolate Terrine

Preheat the oven at 275 F / 140 C / Gas Mark 1

Grease and line a 7-inch heart cake pan or 7-inch loaf pan

Beat the eggs with sugar, salt, and vanilla extract until sugar is almost dissolved.Tip - do not over whip the eggs as we do not want to add too much air into the batter.

Melt the chocolate and butter in a microwave-safe bowl or double boiler

Next, add the whipping cream into the chocolate – combine well.

Then, strain the egg mixture into the chocolate mixture – combine well.Tip - we strain the egg mixture so we break the eggs completely and remove any strings.

Sift the flour over the chocolate mixture and combine well. Combine well to prevent lumps.

Pour into the prepared baking pan. Bake in a water-bath on the center rack for about 25 to 30 minutesTip - for a water bath, place the baking pan in a large roasting pan. Pour hot water into the roasting pan outside the baking pan to reach almost an inch of the baking pan.

Take it off the pan and let cool completely

Place in the refrigerator overnight or at least 4 hours. Then, invert over a baking parchment paper.

For the garnish - Use parchment paper cut out in any shape you want (see video). Place the paper on the cake. Dust the cake liberally with cocoa powder. Then remove the parchment cutouts

This dessert is best served at room temperature.