Chocolate Pâté
Ingredients:
- 200g (7 oz) dark chocolate (70% cocoa), chopped
- 100g (3.5 oz) unsalted butter, cubed
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions:
1. Prepare the Baking Dish:
- Grease a small loaf pan (or any small rectangular/square dish) with butter and line it with parchment paper. Ensure there’s overhang to easily lift the pâté out later.
2. Melt the Chocolate and Butter:
- In a heatproof bowl, add the chopped dark chocolate and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until completely melted and smooth.
- Alternatively, you can microwave the chocolate and butter in 20-second intervals, stirring in between, until melted.
3. Heat the Cream:
- In a small saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves and the cream just starts to simmer (do not let it boil). Remove from heat.
4. Combine Ingredients:
- Slowly pour the warm cream mixture into the melted chocolate, whisking continuously until smooth.
- Add the vanilla extract and sea salt, mixing until incorporated.
5. Beat the Eggs:
- In a separate bowl, beat the eggs until light and fluffy, then slowly add them to the chocolate mixture while whisking continuously. This will create a silky, glossy texture.
6. Bake the Pâté:
- Preheat the oven to 300°F (150°C). Pour the chocolate mixture into the prepared dish and smooth the top.
- Place the dish into a larger roasting pan, then fill the roasting pan with hot water to create a water bath. The water should reach about halfway up the sides of the pâté dish.
- Carefully place the roasting pan in the oven and bake for 40–45 minutes, or until the pâté is set and slightly wobbly in the center.
7. Cool and Chill:
- Remove the pâté from the water bath and let it cool completely at room temperature. Then refrigerate for at least 3 hours or until firm.
8. Serve:
- Once fully chilled, lift the pâté out of the dish using the parchment paper overhang.
- Slice the pâté into small portions and serve as is, or with fresh berries, whipped cream, or a dusting of cocoa powder.
Tips:
- Flavors: You can add a tablespoon of coffee liqueur, rum, or brandy to the mixture for extra depth.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Enjoy this rich and creamy chocolate indulgence!