| 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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