15 oz. bittersweet chocolate ( I used 60% German chocolate)
1 cup heavy cream
4 tbsp unsalted butter
4 large egg yolks
3/4 cup powdered sugar, sifted
4 Tbsp Kahlua
Remove from the heat and add the egg yolks one at a time. Whisking well after each addition.
Add the sifted powdered sugar, whisking until smooth Add the Kahlua.
Butter a small 4 cup loaf pan. Line the pan with either parchment or waxed paper leaving an overhand on all sides. I cut two pieces. One that went over the long sides and a second for the narrow bottom.. Butter the paper as well. Pour the chocolate into the lined pan. Cover with plastic wrap and freeze overnight.
To remove from the pan, dip into a bowl of hot water for a few seconds. Turn out onto a platter and remove wrappings. Slice into thin slices, as it is very rich. Serve in a pool of Raspberry Sauce or Coffee Flavored Creme Anglaise.
I used Kahlua because I love coffee and chocolate. I then melted some of the same chocolate over a double boiler and dipped the candied ginger in it, shook off the excess and put it on waxed paper to set.
Other recipes call for using Grand Marnier or Rum in the pate. I have used the Grand Marnier in both the pate recipe and then again in the raspberry sauce.
I make my raspberry sauce by cooking either frozen or fresh raspberries and adding raspberry jam for sweetness. Then I add 2 Tbsp of Grand Marnier or Raspberry Liquor. I then strain it over a bowl to remove all of the seeds.