Rich, Dark Chocolate Pate With Raspberry Splash

Abby Girl's Note:

I absolutely love chocolate and this pate is for the "true chocoholics". It is rich, smooth and worth every sinful bite!!!! A little goes a long way, so I usually serve this with fresh raspberries and kiwi. I got this recipe from our local paper.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 15 ounces bittersweet chocolate, chopped (Valrhona or Callebaut)
• 1 cup whipping cream
• 4 tablespoons butter
• 4 egg yolks
• 1/2 cup icing sugar
• 6 tablespoons Cointreau liqueur or 6 tablespoons Grand Marnier
• 2 tablespoons cocoa powder (for dusting)

Raspberry Splash

• 10 ounces frozen raspberries, thawed
• 3 tablespoons berry sugar
• 1 teaspoon lemon juice

Directions:

1. Line a 9 by 5 loaf pan with parchment paper.
2. Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
3. Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
4. Chill for at least 8 hours to set, or overnight.
5. Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
6. Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
7. Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.