| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Caprial1 | 12 | servings | |
INGREDIENTS
| 1 | lb | Bittersweet chocolate; cut into pieces |
| 4 | oz | Unsalted butter |
| 2 | tb | Brandy |
| 4 | Eggs separated | |
| 1/4 | c | Sugar |
| 1 | c | Whipping cream |
| 1 | c | Toasted ground hazelnuts |
| 1/2 | c | Diced dried apricots |
INSTRUCTIONS
For the pate, place chocolate and butter over a water bath and melt. Let the chocolate cool a moment then add egg yolks and stir well. In a clean mixing bowl whip the egg whites until foamy then add sugar 1 tablespoon at a time until the whites hold a soft peak. In another mixing bowl whip the cream until it holds soft peaks. Fold a small amount of the whipped cream into the chocolate mixture then the rest of the cream. After folding in cream gently fold in egg whites. Pour the pate into a loaf pan lined with plastic wrap. Top the pate with toasted hazelnuts and dried apricots and refrigerate at least 4 hours. Remove from the pan and with a hot knife cut slices of the pate. Serve with whipped cream Converted by MC_Buster. Per serving: 355 Calories (kcal); 36g Total Fat; (80% calories from fat); 4g Protein; 15g Carbohydrate; 48mg Cholesterol; 14mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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