Sleek Chocolate Pate Sleek Chocolate Pate

Author: Canadian Living

This velvety chocolate terrine is an intensely adult pleasure. (From our February issue "Heavenly Chocolate" collection.)

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: February 2006



Line 8- x 4-inch (1.5 L) loaf pan with parchment paper; trim paper even with rim. Set aside.

In heatproof bowl over saucepan of hot (not boiling) water, stir sugar with coffee until dissolved. Add butter and chocolate; melt, stirring occasionally, until smooth. Set aside.

In large bowl, whisk eggs until pale; sift flour over top and whisk in. Fold in chocolate mixture until no streaks remain; pour into prepared pan.

Place pan in larger pan; pour enough hot water into larger pan to come halfway up sides of loaf pan. Bake in centre of 350°F (180°C) oven until top is set, edges are puffed, but centre is still slightly jiggly, about 45 minutes. Transfer loaf pan to rack; let cool completely. Cover with plastic wrap and refrigerate until firm, at least 12 hours. (Make-ahead: Refrigerate for up to 2 days. Let stand at room temperature for 1 hour before serving.)

Run knife around sides of pan to loosen paper. Invert serving platter over top; turn over. Remove pan and paper. Cover top with pistachios.

Nutritional facts <b>Per serving:</b> about

  • Sodium 177 mg
  • Protein 5 g
  • Calories 331.0
  • Total fat 26 g
  • Cholesterol 110 mg
  • Saturated fat 14 g
  • Total carbohydrate 21 g


  • Iron 9.0
  • Folate 5.0
  • Calcium 3.0
  • Vitamin A 17.0
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Baking & Desserts

Sleek Chocolate Pate