Title: Chocolate terrine with raspberries
 Categories: Chocolate
      Yield: 12 Servings
 
      1 tb Melted unsalted butter
     18 oz Bittersweet chocolate; cut
           -into 2-inch pieces
  1 1/2    Sticks unsalted butter
     12 lg Egg yolks
      5 tb Sugar
    3/4 c  Heavy cream
      2 tb Sour cream
      3 lg Egg whites
  1 1/2 pt Raspberries
 
  1. Using a slant-sided 10- by 4-inch French terrine mold as a guide,
  cut out pieces of cooking parchment to fit the bottom and sides of
  mold. Brush mold with melted butter and line with paper.
  
  2. In the top of a double boiler set over barely simmering water melt
  chocolate with butter.
  
  3. With the whisk attachment of an electric mixer beat egg yolks with
  4 tablespoons sugar at high speed until thick. Whisk in chocolate
  mixture. Return to top of double boiler and whisk until thick and
  shiny.
  
  4. With the clean whisk attachment of an electric mixer beat cream
  and sour cream until thick. Whisk into chocolate mixture.
  
  5. With an electric mixer beat egg whites on low speed until frothy.
  Increase speed to medium and beat until soft peaks form. Increase
  speed to high and beat in remaining 1 tablespoon sugar. Beat until
  stiff, glossy peaks form. (Egg whites must be completely smooth.)
  Whisk 1/3 of egg whites into chocolate mixture and fold in remaining
  whites.
  
  6. Layer chocolate mixture and raspberries alternately in mold,
  tapping mold after adding each batch of chocolate mixture to
  eliminate air pockets. When adding raspberries, leave a 1/2-inch
  border of chocolate mixture around edges so berries will not show
  when terrine is unmolded.
  
  7. Freeze terrine, covered, for 1 1/2 hours or refrigerate for at
  least 5 hours.
  
  8. To unmold, heat sides of terrine slightly with hot water and invert
  dessert onto a 10- by 4-inch foil-covered rectangle. Use a hot knife
  to cut into slices.
  
  Formatted & Busted by RecipeLu