Prep 30 mins
Cook 1 hr 15 mins
This is a divine, heavenly, extremely-rich chocolate masterpiece. You HAVE to try it! Try and find the clotted cream for the topping, it's so worth it. I got the recipe from a colleague of mine.
- 250 g unsalted butter, cut into pieces
- 110 g caster sugar
- 200 ml strong brewed coffee or 200 ml brewed espresso (not instant coffee!)
- 250 g dark chocolate, cut into pieces (approx. 50% cocoa content*)
- 4 large eggs
- Preheat oven to 350 F, 180C, Gas Mark 4.
- Coat a 9" or 10" bread loaf pan with cooking spray or lightly butter and set aside.
- Boil water in a kettle.
- Place butter, sugar and coffee in a double boiler (or place large mixing bowl on top of medium saucepan filled with boiling water) and heat until all butter is melted.
- Stir in broken chocolate and mix until smooth.
- Remove from heat (or remove mixing bowl from saucepan) and cool for 10 minutes.
- Add eggs one at a time either mixing by hand or using a hand mixer at a slow speed (only blend, do not beat).
- Pour into greased bread pan.
- Place bread pan in a roasting pan filled with 1 to 1 1/2 inches of warm water.
- Place in oven for 60-75 minutes.
- Remove just before it starts to brown on the edges.
- Let stand until it cool to touch (will reduce in size).
- Place tightly covered in refrigerator for at least 6 hours or overnight to set.
- To remove from pan, fill sink with 2-3 inches hot water and place pan in sink (careful not to let water spill in chocolate).
- Let sit 10-15 minutes (depending on water temp) and run a small sharp knife around to aid removal.
- Place serving plate on top and flip over.
- Cut into thin pieces.
- Serve with clotted cream, cream, whipped cream topped with fresh raspberries.
- Serves 12-15 slices.
- *N.B.Chocolate should be less than 60% cocoa content.A higher cocoa content will make the paté grainier.
- N.B.You can double the recipe and fill within ¼ inch of top of bread pan.Prepare ramekin dishes for left over liquid.
I am the colleague that gave Allan this recipe from and I got it from a friend in the US and "translated" it for use in the UK. This is a HIT if you have to bring in a sweet to the office. Watch your colleagues go orgasmic (or maybe you DON'T want to see that!) and then watch them go for seconds! (actually, the more I think about this, I think you should avoid this recipe unless you are prepared to see pleasure on their face that they wouldn't normally show in public......)
This recipe took much longer to cook than expected - all in all this took me 4 hours, excluding chilling time! The chocolate, even though broken into small chunks, took absolutely ages to melt. Then I waited around for ages for the pate to bake - 180C didn't do it for me, I had to up the temperature to 190C in the end as I lost patience after having kept it in the oven for 2 hours. To top it off, a good deal of butter separated during baking, forming unpleasant chunks once cooled. Also my pate seemed to have two layers - a nice melt-in-the-mouth, dark layer on the top, and a lighter-coloured, coffee-less, grainier layer on the bottom: the part with the butter chunks. In the end I had to separate the two layers and discard the latter. By this time this looked nothing like pate any more. I would have used less sugar as well. This recipe is probably heavily dependent on what kind of chocolate you get - please specify which brand is good for this! I was very disappointed, to say the least - although the top layer tasted good, it wasn't as amazing as the ravings suggested.
Yes Allan...you were right, there are some things best not seen...LOL. This recipe was easy to follow, went together well, and the final product was better than sex. Definitely making this again for Christmas get-togethers. I couldn't find clotted cream here in my supermarket in NZ, so served it with marscapone...in a word..DELISH!!!