Recipe by Allan Rees-Bevan
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.
Top Review by Jason West
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......)
- 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
Directions See How It's Made
- 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.