Chocolate Terrine with Ginger Date Caramel and Pecans

Make ginger date caramel. Put dates in a bowl. Add enough hot water to cover dates. Let sit until softened, 10-15 minutes (if they are not moist and sticky, soak longer until softened).  Drain dates and put into a food processor or blender. Add 1/2 cup of hot water and ground ginger, and blend until smooth and creamy.

Preheat oven to 350 degrees F. Grease bottom and all sides of an 8.5 x 4.5 inch loaf pan with butter. Line bottom and all sides of the pan with parchment paper, leaving a couple of inches of overhang.

Cut butter into small pieces. Break chocolate bars into small pieces. Put chocolate and butter in a medium-large heatproof bowl set over a saucepan of simmering water. Stir until chocolate and butter melt and smooth. Remove the bowl from the saucepan.

Beat eggs in a small bowl then add to the bowl of chocolate mixture little by little whisking constantly. Whisk in cane sugar until well blended. Add the ginger date caramel and pecans to the bowl, and mix until combined. Put the mixture into the prepared pan. Bake in the oven until edges are set yet top still jiggles when you shake the pan, 15-18 minutes.

Remove the pan from the oven and let cool for 10-15 minutes then refrigerate until set, at least 3 hours.

To serve, using the excess parchment paper, remove the chocolate terrine from the pan. Slice the chocolate terrine and enjoy!