Chocolate terin with cherries with extra virgin olive oil with orange

    •     230 g dark chocolate
    •     110 g butter
    •     4 yolk
    •     80 g of vanilla sugar
    •     3 teaspoons of cherry jam Stella Croatica
    •     3 tablespoons of ground almonds
    •     3 egg whites
    •     45 g sugar
    •     2 tablespoons of sour cherry compote Stella Croatica
    •     2 teaspoons of cherry liqueur Stella Croatica
    •     A little olive oil with orange for serving

    Preheat oven to 130 °C. Dish measuring 18x8 cm coat with baking paper and spread a little butter.
    Melt chocolate and butter on steam. Well mix the egg yolk and vanilla sugar. Beat egg whites with a pinch of salt and gradually add powdered sugar and mix a few more minutes. When chocolate is cooled stir it in egg yolk. Add almonds, cherries and Maraschino Stella Croatica into prepared dish and at the top, along the mixture, pour a small teaspoon of warmed cherry jam. Cover the dish with foil and put it in a larger pan in which you poured hot water halfway up the dish in which  is terrine cooked. Thirty minutes bake at 130 degrees and then reduce temperature to 100 degrees and bake another 20 minutes. Remove the bowl from the bowl with water and cool to room temperature. And then chill in refrigerator for several hours. Remove the terrine from the mold and cut with a hot knife. Serve the terrine and offer a few drops of olive oil with orange Stella Croatica.

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