Chocolate Ameretto Terrine

• 12 ounces semisweet chocolate
• 1 1/2 cups sugar
• 1/2 cup water
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 3/4 cups unsweetened cocoa powder
• 3 egg yolks
• 2 eggs
• 1/4 cup amaretto
• 2 teaspoons almond extract
• 2 1/2 cups toasted slivered almonds
• 2 tablespoons unsweetened cocoa powder (garnish)
• 2 cups whipping cream, whipped (garnish)

1. Melt chocolate in top of double boiler over hot water. Cool to room temperature.
2. Combine sugar and water in a heavy small saucepan and bring to boil over high heat. Cool syrup to room temperature.
3. Line bottom of 9x5 inch loaf pan. Lightly butter sides of pan. Beat 1 1/2 cups butter and 2 3/4 cups cocoa in large bowl of electric mixer until smooth, scraping down sides of bowl frequently. Blend in yolks and eggs. Beat in cooled melted chocolate and syrup. Blend in amaretto and almond extract. Stir in 2 cups almonds. Spoon into prepared pan. Cover with plastic and chill overnight.
4. Run knife around sides of pan and invert terrine onto platter. Dust top with 2 tablespoons cocoa. Press remaining 1/2 cup almonds onto sides of terrine. Let stand 15 minutes. Top each slice with dollop of whipped cream, and then serve.

chocolate, sugar, water, unsalted butter, cocoa, egg yolks, eggs, amaretto, almond, almonds, cocoa, whipping cream

Taken from www.epicurious.com/recipes/member/views/chocolate-ameretto-terrine-50008044 (may not work)