Heat the water and sugar in a small pan until the sugar dissolves completely. Turn the heat off.
Add the butter and chocolate. Let it sit for 2-3 minutes, then fold in with a rubber spatula to melt thoroughly.
Add the liqueur into the mixture from Step 2. Then add the beaten eggs in 3 batches, and mix well with each addition.
Line the pound cake tin with parchment paper, and pour in the chocolate dough.
Preheat the oven to 180℃. Fill an oven tray with boiling water to make a water bath. Place the pound cake tin in the center and steam-bake for 40 minutes.
Let the terrine cool down at room temperature.
Story Behind this Recipe
This is a variation of a recipe that I learned when I was living in the States.
-I decorated mine with powdered cocoa. -You can use rum, brandy, Cointreau, or any kinds of liqueur that you like. You can even increase the amount. -Don't put your terrine in the fridge until it cools down thoroughly. -Great to serve hot, cold, or even at room temperature!