CHOCOLATE PATE WITH RASPBERRY SAUCE
Number Of Ingredients 6
Steps:
- Line the long sides and bottom of a 21.5 x 11.5 cm loaf pan with a sheet of parchment paper extending 7.5 cm over each side. Brush the paper and insides of pan with oil and set aside.
- Place the butter and cocoa in a food processor or bowl and process or mix with a wooden spoon until very smooth. Set aside.
- Place the chocolate in a double boiler over barely simmering water and stir until just melted. Set aside to cool.
- Whip the cream in a deep bowl and set aside.
- Combine the egg yolks and sugar in a large bowl. Beat at medium speed until the mixture is thick and pale yellow, 3-5 minutes.
- Add the melted chocolate to the egg mixture and beat until smooth. Stir in the whisky, then gently fold in the whipped cream.
- Transfer the mixture to the loaf pan and smooth the top evenly with a spatula. Gently tap the container on the counter to eliminate any air bubbles. Cover and freeze overnight.
- To serve: Remove the chocolate pate from the freezer and let sit at room temperature for 30 minutes. Run a knife along each short side of the pan and lift the pate out by the paper wings. Invert on a rectangular platter and carefully peel off the paper.
- Place 2 tablespoons of raspberry sauce on each of the dessert plates. With a knife dipped in hot water, cut the pate into 1.5 cm slides and place a slice on each plate.
- Garnish with orange zest and fresh raspberries.
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