Try this delicious baked, gluten-free chocolate ganache recipe from the Sydney Restaurant Flour Eggs Water.


  • 1kg dark chocolate (amedei preferred)

  • 600ml Cream

  • 100ml Milk

  • 6 Eggs

  • 2 Orange Zest

  • 50ml Cointreau

  • 1ea Vanilla Bean


  • 1.

    Bring cream, milk, orange zest, vanilla bean to boil.

  • 2.

    Melt chocolate (large bowl) over water bath, add cream and mix.

  • 3.

    Add eggs and Cointreau mix until all combined.

  • 4.

    Line terrine mould with baking paper.

  • 5.

    Pass through sieve into terrine mould, cook in water bath.

  • 6.

    Bake at 140 degrees for 20-25 minutes.

  • 7.

    Once set, garnish with shaved chocolate, fresh fruit, mascarpone or whipped cream.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 930kj
  • Fat Total 69g
  • Saturated Fat 40g
  • Protein 11g
  • Carbohydrate 83g
  • Sugar 71g
  • Sodium 93mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: should still be soft (wobbly) in middle and allow to set in fridge.

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