The Brickyard Barn Inn's
Chocolate Terrine
(Makes 1 terrine, about 12-16 servings)

This recipe is a terrific dessert and keeps cardiologists busy. Don't skimp on the ingredients: the terrine is not low in calories or cholesterol, but that is the reason your guests will love it. Enjoy!

Ingredients:
   3 cups heavy (or whipping) cream, divided
   3 cups of the best quality semisweet chocolate you can find, pieces or chopped with a knife
   2/3 cup finely chopped almonds
   1 Tablespoon unflavored gelatin, about 1 ½ packages Knox
   1/2 cup (1 stick) butter, room temperature
   1/2 cup powdered sugar
   1 small rectangular angel food cake, purchased or home made, cut into 1/8-inch slices

Preparation:
In a heavy saucepan, scald 2 cups of the cream. Pour chocolate into the hot cream and whisk (or use an electric mixer) until smooth. The chocolate should melt completely. Pour half of mixture into an 8x4-inch loaf pan. Place a single layer of angel food cake slices over the warm chocolate, filling in open areas to create an angel food layer; press lightly on the cake slices to help the chocolate adhere to the angel cake layer. Refrigerate chocolate in loaf pan until firm. Transfer remaining chocolate to a mixing bowl and refrigerate.

Sprinkle gelatin over ¼ cup cream in small, heavy saucepan; scald cream mixture. Puree almonds with butter in a food processor. Blend in the gelatin mixture. Turn mixture into a large bowl. Beat remaining whipping cream (about ¾ cup) to stiff peaks. Fold into the gelatin mixture. Smooth this mixture over the angel food cake layer in the loaf pan. Now create another layer of angel food cake by laying more slices over the still warm almond cream in a single layer. Again, press on the top of the angel food slices to help the cake adhere to the almond cream. Refrigerate until almond cream mixture is firm.

Set aside 1/2 cup of the chocolate still in the bowl. Using an electric mixer, beat remaining chocolate until soft peaks form and the color lightens. Spread this atop the last angel food cake layer in the loaf pan. Refrigerate until everything is firm.

To unmold, dip the bottom of the ban pan briefly into hot water. Invert the terrine onto a serving platter. Melt the reserved 1/2 cup chocolate. Drizzle over the terrine. Cut into thin slices with a sharp knife and serve.

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