Chocolate Terrine with Ginger Crème Anglaise

“The whole is greater than the sum of its parts.” In this case, I’m referring to the dessert in David Lebovitz’s My Paris Kitchen, the chocolate terrine with ginger crème anglaise.

I licked what’s leftover in the bowl of the chocolate terrine batter. Sometime later, as I waited for the ginger crème anglaise to cool and set, I stole a spoonful for a taste test. In both instances, I was not too impressed with what I tasted.

Carefully cutting into the chocolate terrine, I placed a clean slice in the middle of one of my prettiest plates. Then poured the ginger crème anglaise on top of what looked like a nondescript slice of chocolate fudge cake. Leisurely, I sat down by a small table next to the garden. A cup of tea was on hand. I started taking a forkful of this chocolate terrine together with some of the ginger crème anglaise.

The chocolate was rich yet chill. Richer and denser, for sure, than my favorite flourless chocolate cake. However, the crème anglaise tasted nothing like any other cream. The bite reminded me somewhat of chocolate ice cream, except for its intensely chocolaty flavor — absent the ice. Meanwhile, the tinge of fresh ginger, quiet yet effervescent, tickled my palate and taste buds. It was at that moment I knew I tasted something most amazing. Oh, my word! What an extraordinary synergy between the chocolate terrine and the ginger crème anglaise.

Well, you have to make this cake and the cream to believe it. Hence, I won’t spoil it for you with all the details. Just look up the pages in My Paris Kitchen for the recipe. Or check out other comments on this recipe from our friends at Cook-the-Book-Fridays.