3 chocolate terrine

Preparation: 45 min.
Cooking time: 20 + 5 min.
Standby: 12 pm

For 6-8 people:

Biscuit:

100g flour
100g sugar
3 eggs
50 g butter, salt.

Topping:

200g dark chocolate,
200 g chocolate gianduja or praline
200g white chocolate,
30 cl whipping cream,
6 sheets of gelatin.

Syrup:

50 g sugar,
3 c. to s. orange liqueur.

Sauce:

125g dark chocolate
25 cl whipping cream,
2 v. to s. orange liqueur.

Preheat the oven to Gas Mark 5 (150 ° C).
Prepare the cake: break the eggs into a bowl, add sugar and salt.
Beat with electric mixer 10 minutes.
Pour the melted butter with 2 tablespoons to s. water and cooled, then whisk 1 minute.
Add flour, lifting the mass with a spatula. Grease a 20 x 30 cm.
Pour the batter, smooth the surface, bake hot and cook for 20 minutes.
Invert the cake onto a cloth, let cool and cut into three rectangles.
Prepare the filling: put the leaves of gelatin in cold water to soften.
Break the chocolate into pieces, put them in three different pots.
Add 10 cl of cream in each pan and melt over low heat.
When the chocolate has melted, remove pan from heat.
Smooth the chocolate, turning to the wooden spoon.
Add to each pot 2 sheets of gelatin, mix well and cool with no harden.

Prepare the syrup: Pour sugar into a bowl with 20 ounces of water and orange liqueur.
Pour the white chocolate in a bowl of 10 x 25 cm.
Place over a rectangle of biscuit, moisten with 1 / 3 of the syrup.
Drizzle chocolate gianduja, ask another rectangle of biscuit and wet.
Pour the chocolate, place the last rectangle of biscuit, then soak the rest of syrup.
Slide the pan and allow to cool at least 12 h.

Just before serving, prepare the sauce: pour the cream into a saucepan, bring to a boil, add the chopped chocolate and orange liqueur.
Melt over low heat. Smooth the sauce off the heat and pour into a gravy boat.
Turn out the terrine in the last minute and serve cut into slices and served with a sauce warm.