A few years back I had the most wonderful chocolate terrine for my birthday. The restaurant changed hands and they don't offer that dessert any more. I just saw that Joanne Chang (Flour) has a recipe for it in her new cookbook.
Bittersweet Chocolate-Espresso TerrineSo here are my questions: First she calls for some unsweetened and some 68% bittersweet. I have 60% and 72%, do I do some of each to get to 68%?
Secondly, she bakes hers in an 8" cake pan. The one I had was more of a loaf, so can I bake it in a 8 X 4 loaf pan? I can scale it up if I need more volume. If I do that I assume it will bake for the longer time (she says 40 to 50 for the flat cake pan). Can I use a cake tester to tell if done?
I'd like to make that for my birthday in a couple of weeks so thanks in advance.