Recipe – Sformato al cioccolato
Baked Chocolate Ganache (gluten free)

1kg Dark Chocolate (we love and use amedei)
600ml Cream
100ml Milk
6 Eggs
2 Orange Zest
50ml Cointreau
1 Vanilla bean


  1. Bring cream, milk, orange zest, vanilla bean to boil
  2. Melt chocolate in a large bowl over a water bath, add cream to milk
  3. Add eggs and cointreau mix until all combined
  4. Line terrine mould with baking paper
  5. Pass thorugh sieve into terrine mould, cook in water bath
  6. Bake at 140 degrees for 20-25 minutes

Should still be soft and wobbly in middle and allow to set in fridge.
Garnish with shaved chocolate, fresh fruit, mascarpone or whipped cream