Rich, Dark Chocolate Pate With Raspberry Splash

Total Time: 30 mins Preparation Time: 30 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)
• 10 ounces frozen raspberries, thawed
• 3 tablespoons berry sugar
• 1 teaspoon lemon juice

Recipe

• 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.