CHOCOLATE PATE
This is a divine, heavenly, extremely-rich chocolate masterpiece. You HAVE to try it! Try and find the clotted cream for the topping, it's so worth it. I got the recipe from a colleague of mine.
Provided by Allan Rees-Bevan
Categories Dessert
Time 1h45m
Yield 12-15 slices
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 330.6, Fat 31.2, SaturatedFat 19, Cholesterol 115.3, Sodium 31.8, Carbohydrate 16.5, Fiber 4, Sugar 9.5, Protein 5.4
CHOCOLATE PATE WITH FRESH PLUM SAUCE
Provided by Food Network
Categories dessert
Time 48m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Prepare the pate: Line a 9 by 5-inch loaf pan with parchment paper or foil; set aside. Melt the chocolate in a double boiler over low heat. Add the wine and whisk to blend. Remove from the heat and stir in the nuts. Cool to room temperature.
- Whip the cream until soft peaks form. Gently fold the chocolate mixture into the whipped cream.
- Pour into lined loaf pan, cover, and refrigerate overnight or at least 3 hours. (The pate can be made up to 5 days in advance.)
- Prepare the sauce: Melt the butter in a saute pan over medium heat. Add the plums and saute until the plums begin to soften, 2 to 3 minutes. Add the sugar and cook until the sugar begins to caramelize, 4 to 5 minutes. Add the wine and simmer over low heat until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the nutmeg. (The sauce can be prepared and refrigerated up to 24 hours in advance. Serve at room temperature.)
- Prepare the topping: Whip the cream until soft peaks form. Sprinkle in the sugar and vanilla and whip just to blend.
- To serve: Use a warm knife to slice the pate into 1/2-inch slices. Top each serving with plum sauce and whipped cream.
CHOCOLATE PATE SUCREE
Use this crust to make any number of chocolatey treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 nine-inch tart
Number Of Ingredients 7
Steps:
- Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.
- Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.
CHOCOLATE PATE
I saw this in an Australian magazine recently and thought it would be a nice dinner party dessert. A bit high in cals, but that's ok once in a while and nice if you halved the recipe for a romantic dinner.
Provided by JustJanS
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the chocolate in a heat resistant bowl over gently simmering water.
- Blend in the cream and butter.
- Remove from the heat.
- Beat until cooled and slightly thickened.
- whisk in the egg yolks and Grand Marnier.
- Beat the egg whites until stiff.
- Fold into the chocolate mixture along with the fruit and nuts.
- Spoon into serving dishes, and refrigerate covered until required.
- Serve with almond bread and/or fresh fruit.
Nutrition Facts : Calories 914, Fat 85.5, SaturatedFat 49, Cholesterol 365.8, Sodium 206.1, Carbohydrate 44.4, Fiber 12.5, Sugar 19.8, Protein 17.3
EASY CHOCOLATE PATE SUCREE
Use this recipe to make our Chocolate-Caramel Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 7
Steps:
- Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
- Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
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