• 250 g dark sweetened chocolate
  • ¼ cup butter
  • 1 tablespoons sugar
  • 1 cup heavy cream
  • fresh raspberries (for garnish)
  • almond (optional )
  • powdered sugar ( for garnish)
  • Raspberry Sauce:
  • 1 cup raspberries
  • 2 tbs sugar
  • ¼ cup water
  • 1 tbs corn strach
  1. Microwave the chocolate (in chunks or pieces). Once the chocolate is melted,add butter, and sugar in large bowl stirring occasionally.
  2. Once smooth, cool to room temperature.
  3. In a separate bowl, beat the heavy cream until soft peaks form.
  4. With a spatula, fold the cream into the dark chocolate.
  5. Line a loaf pan with plastic wrap, so sides and bottom are covered.
  6. Spoon the chocolate mixture into the loaf pan, smoothing the top.
  7. Cover with plastic wrap and refrigerate for several hours or overnight.
  8. Before serving, carefully remove the pate from the loaf pan and place on work surface. Then slice the pate (at least ½ inch pieces) with a hot thin-bladed knife and place on dessert plate. Serve with raspberry sauce and fresh raspberries, garnish with powdered sugar.
  9. Raspberry Sauce:
  10. Bring raspberries, sugar in a bowl and bring it to boil. To thicken the sauce add 1 tbs corn starch.
Recipe by The 36th AVENUE at