Description
Barefoot Contessa dark chocolate terrine sparkles with rich, silky elegance, offering a luxurious French-inspired dessert that blends intense chocolate depths with zesty orange sauce. Chocolate enthusiasts discover a sophisticated finale to their dining experience, delighting in each velvety, intensely flavored slice.
Ingredients
Scale
Fruits and Berries:
- 340 grams (12 ounces) fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and diced
Sugars and Sweeteners:
- 100 grams (3.5 ounces) light brown sugar, lightly packed
- 200 grams (7 ounces) granulated sugar, plus 1 tablespoon
- 1 tablespoon (2 oranges) grated orange zest
- 60 milliliters (2 fluid ounces) freshly squeezed orange juice
Baking and Spices:
- 1–1/8 teaspoons ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- ¼ pound (1 stick or 113 grams) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 60 milliliters (2 fluid ounces) sour cream
- 125 grams (4.4 ounces) all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Prepare the oven environment by heating to 325°F (170°C) and coating a 10-inch (25 cm) glass pie dish with a light layer of grease to prevent sticking.
- Create a vibrant fruit medley by combining fresh cranberries, diced apples, rich brown sugar, fragrant orange zest, tangy orange juice, and a measured portion of ground cinnamon in a medium mixing bowl. Allow the mixture to rest and meld flavors.
- Craft the cake batter by using an electric mixer to whip eggs at medium-high speed for approximately two minutes until they become light and airy. Gradually incorporate granulated sugar, melted butter, pure vanilla extract, and smooth sour cream, blending until just integrated.
- Gradually fold in flour and salt at low speed, ensuring a silky, lump-free batter develops without overmixing.
- Construct the cake by evenly distributing the fruit mixture across the prepared pie plate, then gently pour the batter over the top, carefully spreading to completely conceal the fruit layer.
- Enhance the cake’s texture and flavor by sprinkling a delicate mixture of remaining granulated sugar and a hint of cinnamon across the surface.
- Slide the pie plate into the preheated oven and bake for 55-60 minutes, monitoring until a inserted toothpick emerges clean and the fruit edges become tantalizingly bubbly.
- Remove from the oven and allow the cake to cool slightly, letting the flavors settle and intensify. Serve either warm or at comfortable room temperature for optimal enjoyment.
Notes
- Cooling the cake allows flavors to meld and intensify, creating a more complex taste profile.
- Handle the batter delicately when incorporating flour to prevent developing tough gluten strands that make the cake dense.
- Finely grated orange zest releases maximum citrusy essence without introducing bitter undertones from larger pieces.
- Thoroughly beating eggs for two full minutes introduces crucial air pockets, guaranteeing a light, fluffy cake texture.
- Select plump, fresh cranberries to ensure vibrant bursts of tartness and prevent excess moisture from compromising the cake’s structure.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 280
- Sugar: 30g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 50mg