Kary's tip: Granish with store-bought cigar cookies and fresh raspberries.
- Portion size 8 servings
- 8 oz bittersweet chocolate chopped
- 1/4 cup unsalted butter
- 1/4 cup icing sugar
- 4 egg yolks
- 1/2 cup whipping cream
MethodLine 8- x 4-inch (1.5 L) loaf pan with plastic wrap; set aside.
In saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth. Whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy. Transfer to large bowl; let cool to room temperature.
In separate bowl, whip cream; fold one-quarter into chocolate. Fold in remaining whipped cream. Spoon into prepared loaf pan. Cover and refrigerate for at least 8 hours or until firm. (Make-ahead: Refrigerate for up to 24 hours.) To unmould, gently pull on plastic wrap to loosen top edge of pate from pan; unmould onto cutting board. Cut into 8 slices; cut each slice into 3 fingers.