KETO CHOCOLATE TERRINE – Low Carb, Sugar Free, Gluten Free, Nut Free, Flourless
I have a chocolate cake recipe similar to this one, which is mostly no bake, but I felt like making a BAKED version, so here it is. This is a very dense, gooey and sticky, dark chocolate terrine cake. (If you prefer a bit lighter flourless chocolate cakes, see this Keto Peanut Butter Chocolate Cake recipe.)
The other “No Bake (Except for Base) Chocolate Cake” that I just mentioned has been attracting so many people to my blog lately somehow, mostly through Pinterest, but I’ve seen some people saying, “It’s not no bake”. Yes, I know, that is why I stated, “Except for Base”. I’ve said this so many times on my blog, but I’m saying it again. As a non-native English speaker (I’m Japanese), it’s always difficult for me to name recipes! So, I apologise that the chocolate cake that I just mentioned is not completely no bake.
I don’t know how many chocolate terrines I made in the last one month or so in different ways. The steps are pretty simple, but controlling the temperature or the order to add the ingredients was always an issue to me. The ingredients are mixed using a double boiler, but the whole process is not done on the stove top. (When I kept working on the stove top, it was a disaster!) I removed the double boiler from the heat once the temperature of the water in the bottom pot reached around 60 C / 140 F, placed the bottom pot on a pot stand on a table and worked on the whole process, with the top bowl still placed on top of the bottom pot. And I made sure that the temperature of the liquid ingredients to be added were between 30 C / 85 F and 40 C / 105 F.
The mixture may be gritty after adding stevia powder. If you add butter first instead of cream, the mixture will be smooth at this point, but I chose to add butter last in this final recipe. Adding butter first leads to a much higher chance of the mixture separating when adding eggs, which is salvageable in the end, but I didn’t like it that way… But if that happens in this recipe, please keep adding eggs gradually and whisk. It will come together.
I think this is a very dark chocolate terrine (I don’t know the normal level of sweetness any more though!), so it should be very bitter for some people, while it may be sweet for those who have been on a low carb diet for a very long time. Please adjust the quantity of stevia to your liking. If you feel too bitter after baking, serving with sweetened whipped cream always helps, in my opinion.
You can enjoy the oozing molten centre by warming your slice in a toaster oven for a few minutes or microwave for about 20 seconds. Personally, I like it served at room temperature or warm, not cold. (The photo below ↓ is when served warm.)
For this Chocolate Terrine, I used unsweetened baking chocolate. However, if you google “chocolate terrine”, you’ll probably find many chocolate terrine recipes using regular chocolate, which I haven’t eaten for, how many years now? Also, since I live in Japan and it’s hard for me to get sugar-free chocolate sweetened with stevia such as Lily’s, I always use unsweetened baking chocolate when I feel like chocolate. That’s why I use unsweetened baking chocolate in this recipe, too.
Adding cocoa butter or using sugar-free chocolate may make this chocolate terrine a tad nicer, but it’s not like everybody has cocoa butter at hand. I actually have some in my fridge, but it took me so many months to decide to purchase… So, I wanted to do the best I could with ingredients that were easily available to any low carbers. (That’s also what I’ve been trying to do so far in my all other recipes.)
Anyway, enjoy the gooey and sticky keto chocolate terrine!
The slice in the first part of the video below ↓ is served warm, while the one in the last part of the video is served cold.
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Keto Chocolate Terrine / Low Carb / Sugar Free / Gluten Free / Nut Free / Flourless
A very dense, gooey and sticky, keto dark chocolate terrine
- 6.5 oz Unsweetened Baking Chocolate, Finley Chopped (185 g)
- 3/4 cup Heavy Cream (Must be warm around 105 F / 40 C) (180 cc)
- 1 tbsp + 2 tsp SweetLeaf Stevia Powder (Adjust to your liking)
- 4 Eggs, Beaten
- 4 oz Melted Unsalted Butter (Must be warm around 105 F / 40 C)
- 2 tsp Vanilla Extract
- 1/3 tsp Unsweetened Cocoa Powder (To Dust)
- 3/4 cup Heavy Cream (180 cc)
- 1 to 2 tsp Stevia Powder (Adjust to your liking)
- 2 tsp Vanilla Extract
Chocolate Terrine (See the video up in the post if desired.)
Preheat the oven to 160 C / 320 F. Line a loaf pan with parchment paper. (I used an 8.5 x 3.6 inch (22 x 9 cm) pan, but an 8 x 4 inch (20 x 10 cm) pan also works.)
Add the unsweetened chocolate and warm heavy cream to a double boiler and allow to melt (which takes about 10 minutes). Stir occasionally. (I removed the double boiler from the heat once the temperature of the water in the bottom pot reached around 60 C / 140 F, placed the bottom pot on a pot stand and worked on the whole process, with the top bowl still placed on top of the bottom pot.)
At the same time, warm the eggs using another double boiler to around 85 F / 30 C. Then, sieve.
Add the stevia powder and stir slowly until combined. (The mixture may be gritty at this point.)
Add the warm eggs in 4 parts. Whisk well between each addition until well combined and glossy. (Even if the mixture separates, keep going. It should come together in the end.)
Add the warm melted butter. Then add vanilla. Whisk well until well combined.
Remove the bowl from the double boiler and wipe off the water on the outside of the bowl. Pour the mixture into the pan and level out. Drop the pan a few times.
Set the loaf pan in a roasting pan. Pour hot water into the roasting pan to a depth of about 0.4 inch / 1 cm. (You can use the hot water from the double boiler.)
Bake for 14 – 16 minutes. (Do not over-bake.)
Remove from the oven. (It's okay to remove even if the terrine still looks moist/jiggly in the middle.) Remove the loaf pan from the water bath and let cool to room temperature in the pan.
Cover the pan lightly and refrigerate overnight in the pan.
Remove from the fridge. Invert on a cutting board and remove the parchment paper.
Dust with the cocoa powder and let sit until the terrine reaches room temperature before slicing.
To slice, heat a knife under hot water and wipe off the excess water before each slice.
Keep refrigerated. To serve, let your slices sit at room temperature for 10 – 60 minutes (depending on the room temp and your liking). Or you can warm your slices in a toaster oven for a few minutes or microwave for 20 seconds and enjoy oozing molten centres. Serve with whipped cream!
Keep refrigerated. Eat within 7 days.
Please try to keep the temperature of the mixture at 30 C / 85 F to 40 C / 105 F while working.
- Per Serving with Whipped Cream (1/12):
Calories 280 kcal, Protein 4.5 g, Total Fat 29.0 g, Total Carbohydrate 5.9 g, Dietary Fiber 2.5 g, Sugar 1.0 g
- Per Serving without Whipped Cream (1/12):
Calories 232 kcal, Protein 4.2 g, Total Fat 23.4 g, Total Carbohydrate 5.5 g, Dietary Fiber 2.5 g, Sugar 0.6 g