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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