Rich, Dark Chocolate Pate With Raspberry Splash - cooking recipe

Ingredients

15 ounces bittersweet chocolate, chopped (Valrhona or Callebaut)
1 cup whipping cream
4 tablespoons butter
4 egg yolks
1/2 cup icing sugar
6 tablespoons Cointreau liqueur or 6 tablespoons Grand Marnier
2 tablespoons cocoa powder (for dusting)
Raspberry Splash
10 ounces frozen raspberries, thawed
3 tablespoons berry sugar
1 teaspoon lemon juice

Preparation

Line a 9 by 5 loaf pan with parchment paper.
Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
Chill for at least 8 hours to set, or overnight.
Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.