INGREDIENTS

INSTRUCTIONS

In top of double boiler over simmering water, heat chocolate, cream,
and butter until melted. Whisk until well blended and glossy. Remove
from heat.  *Whisk in egg yolks, one at a time, blending well after
each.  Gradually whisk in icing sugar and continue whisking until thick
and  glossy. Whisk in rum.  *Line a greased 4 cup (1liter) mould or
loaf pan with parchment or  waxed paper, allowing paper to extend 2
inches (5 cm) beyond rim of  pan. Butter paper. Pour chocolate mixture
into pan, cover with  plastic wrap and refrigerate 8 hours or
overnight.  *To serve, remove Pate from mould by lifting with paper. If
chocolate  ran into mould and pate does not easily lift out, dip mould
into hot  water for a few seconds to help loosen. Remove paper and,
using knife  dipped in hot water or a cheese wire, cut pate into 1/2
inch (1 cm)  slices. Let stand at room temperature about 30 minutes
before serving.  *Slice pate and arrange on dessert plates. Combine
creme anglaise with  Grand Marnier and drizzle over each slice. Or, if
desired, spoon  sauce onto dessert plates and place pate on top.
*Makes 8 to 10 servings.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 2212
Calories From Fat: 1743
Total Fat: 197.8g
Cholesterol: 1290.5mg
Sodium: 214.1mg
Potassium: 298.6mg
Carbohydrates: 34.5g
Fiber: <1g
Sugar: 3.1g
Protein: 16.4g