Rich, Dark Chocolate Pate With Raspberry Splash

Submitted by Abby Girl

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 16

ingredients

• 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.