Spicy chocolate terrine

Description

For me the winter holidays are impossible without spicy and fragrant pastries that creates a special mood. In the past year I have shared with you the recipe of a traditional French "spice bread" in the same tried a new recipe that is more suited to our family tastes. I will definitely repeat this terrine for New year and Christmas. I hope that recipe will come in handy!

Ingredients

Honey

250 g
Milk

180 ml
Mandarin

1 piece
Flour

200 g
Cocoa powder

50 g
Leavening agent

11 g
Cinnamon

1 tsp
Anis

0.5 tsp
Cardamom

0.5 tsp
Carnation

0.25 tsp
Dark chocolate

200 g
Cream

100 ml
Butter

120 g
Chicken egg

1 piece
Powdered sugar
Vanilla

Cooking

Honey (250 grams), add in warm milk (180 ml) and stir until dissolved.

From Mandarin orange to remove the zest using peelers and juice, it should be about 20 ml. of Flour (200 gr) mixed with cocoa powder (50 g) and sift in milk-honey mixture, add the tangerine juice. The resulting dough is put in the refrigerator for 1-2 hours, covered with a lid or cling film.

After 1-2 hours add the chopped zest, and spices in powder and baking powder (11 g). Then the dough is placed in a rectangular cake pan, greased with butter and floured. Top cover with baking paper and bake at 165*With 45-55 minutes in preheated oven, until dry matches.

Spicy finished product allow to cool and cut into crosswise slices with a width of 1-2 cm, they can be cut with a knife, giving a perfect rectangular shape. We will need 12-15 slices depends on the size of your form.

Form, where to make the product, cover with cling film, the bottom is to put pieces of baking in a single layer.

Cream ganache. Chocolate (200 g) is mix with cream (100 ml) and placed in a water bath to dissolve the chocolate. At the end add vanilla at the tip of the knife and 120 g butter, cut into pieces, stir until smooth. If desired, the ganache add 1 egg yolk and 1 whipped in a solid foam protein, stirring gently from top to bottom, it will add lightness.

1/3 of chocolate ganache to spread on the prepared Foundation. On top lay the second layer of pastry and again cover it with half of the remaining ganache. Molding to complete the third layer cakes+ganache. The future of the terrine to rest in the fridge for 12 hours. I have it grabbed in 3 hours.

Before serving the terrine sprinkled with cocoa powder. I made a stencil out of paper and through it, sprinkle sugar powder. It turned out cute patterns.

Terrine poduchatsya insanely flavorful with rich notes of honey, spices, citrus and chocolate Cream ganache so soblaznitelka melts on the lips... all together quite a rich dessert, which for me is certainly a plus, because it is enough for a large family or group of friends! ;)

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