Chocolate Pate

READY IN: 1hr 45mins




  • 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.