Chocolate Pate Recipes

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CHOCOLATE PIE I



Chocolate Pie I image

One for the chocolate lovers!

Provided by Glenda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell, baked
¼ cup butter
1 ¼ cups white sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
2 egg yolks
1 cup milk
½ teaspoon vanilla extract
2 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a cast iron skillet over medium low heat, melt the butter.
  • Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
  • Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
  • Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g

CHOCOLATE PATE



Chocolate pate image

I saw this in an Australian magazine recently and thought it would be a nice dinner party dessert. A bit high in cals, but that's ok once in a while and nice if you halved the recipe for a romantic dinner.

Provided by JustJanS

Categories     Dessert

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

200 g dark chocolate, broken up
375 ml whipping cream, brought to boiling point but not boiled
60 g butter
4 eggs, separated
20 ml Grand Marnier (or other orange liqueuer)
1/4 cup dates, chopped
1/4 cup dried pear, chopped
1/4 cup dried apricot, chopped
1/4 cup sultana
1/4 cup glace cherries, chopped
1/4 cup pecans or 1/4 cup hazelnuts, chopped

Steps:

  • Melt the chocolate in a heat resistant bowl over gently simmering water.
  • Blend in the cream and butter.
  • Remove from the heat.
  • Beat until cooled and slightly thickened.
  • whisk in the egg yolks and Grand Marnier.
  • Beat the egg whites until stiff.
  • Fold into the chocolate mixture along with the fruit and nuts.
  • Spoon into serving dishes, and refrigerate covered until required.
  • Serve with almond bread and/or fresh fruit.

Nutrition Facts : Calories 914, Fat 85.5, SaturatedFat 49, Cholesterol 365.8, Sodium 206.1, Carbohydrate 44.4, Fiber 12.5, Sugar 19.8, Protein 17.3

CHOCOLATE PATE



Chocolate Pate image

This is a divine, heavenly, extremely-rich chocolate masterpiece. You HAVE to try it! Try and find the clotted cream for the topping, it's so worth it. I got the recipe from a colleague of mine.

Provided by Allan Rees-Bevan

Categories     Dessert

Time 1h45m

Yield 12-15 slices

Number Of Ingredients 5

250 g unsalted butter, cut into pieces
110 g caster sugar
200 ml strong brewed coffee or 200 ml brewed espresso (not instant coffee!)
250 g dark chocolate, cut into pieces (approx. 50% cocoa content*)
4 large eggs

Steps:

  • Preheat oven to 350 F, 180C, Gas Mark 4.
  • Coat a 9" or 10" bread loaf pan with cooking spray or lightly butter and set aside.
  • Boil water in a kettle.
  • Place butter, sugar and coffee in a double boiler (or place large mixing bowl on top of medium saucepan filled with boiling water) and heat until all butter is melted.
  • Stir in broken chocolate and mix until smooth.
  • Remove from heat (or remove mixing bowl from saucepan) and cool for 10 minutes.
  • Add eggs one at a time either mixing by hand or using a hand mixer at a slow speed (only blend, do not beat).
  • Pour into greased bread pan.
  • Place bread pan in a roasting pan filled with 1 to 1 1/2 inches of warm water.
  • Place in oven for 60-75 minutes.
  • Remove just before it starts to brown on the edges.
  • Let stand until it cool to touch (will reduce in size).
  • Place tightly covered in refrigerator for at least 6 hours or overnight to set.
  • To remove from pan, fill sink with 2-3 inches hot water and place pan in sink (careful not to let water spill in chocolate).
  • Let sit 10-15 minutes (depending on water temp) and run a small sharp knife around to aid removal.
  • Place serving plate on top and flip over.
  • Cut into thin pieces.
  • Serve with clotted cream, cream, whipped cream topped with fresh raspberries.
  • Serves 12-15 slices.
  • *N.B.Chocolate should be less than 60% cocoa content.A higher cocoa content will make the paté grainier.
  • N.B.You can double the recipe and fill within ¼ inch of top of bread pan.Prepare ramekin dishes for left over liquid.

Nutrition Facts : Calories 330.6, Fat 31.2, SaturatedFat 19, Cholesterol 115.3, Sodium 31.8, Carbohydrate 16.5, Fiber 4, Sugar 9.5, Protein 5.4

CHOCOLATE PATE



CHOCOLATE PATE image

Categories     Chocolate

Number Of Ingredients 11

15 ozhershey's or ghiradella semisweet chocolate- the better the chocolate the better the pate
1 cheavy cream
4 Tbspunsalted butter
4large egg yolks
3/4 cpowered sugar
6 Tbspdark rum (or real vanilla extract-4 tlbs)
GARNISH
RASPBERRY SAUCE
210 oz packages frozen raspberries in syrup, thawed
2-3 Tbspgrand marnier liquor, (optional)
1/4 csugar

Steps:

  • In top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with a wire whisk until smooth and glossy. 2 Remove from heat and add yolks, one at a time, beating well after each. 3 Add powered sugar, whisking constantly until smooth. Mix in Rum. 4 Butter a small 4-cup loaf pan. Put waxed paper or plastic wrapt in pan, leaving overhang, and butter sides and bottom of the lining. Pour chocolate mixture into pan, cover with plastic wrap and freeze overnight. 5 To remove pate, gently loosen lining from pan. It is sticks, set in hot water for a few seconds. Turn pate onto a serving plate and remover plastic lining. Using a hot knife, slice pate into 1/2 inch slice and serve over a pool of raspberry sauce, with a large dollop of fresh whipped cream. Store pate in freezer and slice when needed. 6 For Raspberry Sauce: Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liquer in food processor or blender. Strain puree to remove seeds . Chill until ready to use.

CHOCOLATE PATE WITH FRESH PLUM SAUCE



Chocolate Pate with Fresh Plum Sauce image

Provided by Food Network

Categories     dessert

Time 48m

Yield 10 to 12 servings

Number Of Ingredients 12

1 pound best-quality bittersweet chocolate or 12 ounces semisweet plus 4 ounces unsweetened chocolate, coarsely chopped
3/4 cup ruby port
3/4 cup chopped unsalted macadamia nuts or almonds
1/2 cup whipping cream
2 tablespoons unsalted butter
2 1/2 cups chopped plums (about 1 pound) or pitted cherries
1/3 cup sugar
1/2 cup ruby port
Pinch freshly grated nutmeg
1 cup whipping cream
2 tablespoons sifted powdered sugar
1 teaspoon pure vanilla extract

Steps:

  • Prepare the pate: Line a 9 by 5-inch loaf pan with parchment paper or foil; set aside. Melt the chocolate in a double boiler over low heat. Add the wine and whisk to blend. Remove from the heat and stir in the nuts. Cool to room temperature.
  • Whip the cream until soft peaks form. Gently fold the chocolate mixture into the whipped cream.
  • Pour into lined loaf pan, cover, and refrigerate overnight or at least 3 hours. (The pate can be made up to 5 days in advance.)
  • Prepare the sauce: Melt the butter in a saute pan over medium heat. Add the plums and saute until the plums begin to soften, 2 to 3 minutes. Add the sugar and cook until the sugar begins to caramelize, 4 to 5 minutes. Add the wine and simmer over low heat until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the nutmeg. (The sauce can be prepared and refrigerated up to 24 hours in advance. Serve at room temperature.)
  • Prepare the topping: Whip the cream until soft peaks form. Sprinkle in the sugar and vanilla and whip just to blend.
  • To serve: Use a warm knife to slice the pate into 1/2-inch slices. Top each serving with plum sauce and whipped cream.

EASY CHOCOLATE PATE SUCREE



Easy Chocolate Pate Sucree image

Use this recipe to make our Chocolate-Caramel Cream Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 7

1 1/4 cups all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
3 large egg yolks
1/2 teaspoon pure vanilla extract

Steps:

  • Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
  • Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

CHOCOLATE PATE



CHOCOLATE PATE image

Number Of Ingredients 4

11oz chocolate
4 1/2 oz butter
1 1/3 cups sugar
5 eggs

Steps:

  • ~Parchment line and spray an 8 inch springform pan and wrap the bottom in two layers of aluminium foil ~Put chocolate in boil and bring butter to a boil- pour over chocolate ~Put over double boiler to melt (until smooth), stirring occasionally ~Beat eggs and sugar in mixer until pale, fluffy and tripled in volume ~Pour in melted chocolate mixture slowly, stirring with rubber spatula at the same time ~Place in hotel pan and pour in hot water to come halfway up sides ~Bake at 325 for 45-50mins

CHOCOLATE PATE SUCREE



Chocolate Pate Sucree image

Use this crust to make any number of chocolatey treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 1 nine-inch tart

Number Of Ingredients 7

1 1/4 cups all-purpose flour
2 tablespoons cocoa powder
1/3 cup sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into pieces
3 large egg yolks
1/2 teaspoon pure vanilla extract

Steps:

  • Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.
  • Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.

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