8 oz bittersweet chocolate chopped
1/4 cup unsalted butter
1/4 cup icing sugar
4 egg yolks
1/2 cup whipping cream
Fig Topping:
3/4 cups granulated sugar
1/3 cup water
1/4 cup orange liqueur
3 Tbsps orange juice concentrate
4 fresh green figs quartered
1 1/2 tsp lemon juice
16 fresh raspberries
- Line 5-3/4-x 3-1/4-inch (625 mL) loaf pan with plastic wrap; set aside.
- In saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth. Whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy. Transfer to large bowl; let cool to room temperature.
- In separate bowl, whip cream; fold one-quarter into chocolate. Fold in remaining whipped cream. Spoon into prepared loaf pan. Cover and refrigerate for at least 8 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.) To unmould, gently pull on plastic wrap to loosen top edge of pate from pan; unmould onto cutting board. Cut into 8 slices.
- Fig Topping: Meanwhile, in saucepan, bring sugar, water, orange liqueur and orange juice concentrate to boil; boil for 5 minutes. Let stand for 2 minutes to cool slightly. Stir in figs and lemon juice. Spoon onto 8 dessert plates; top with slice of pate. Sprinkle plate with raspberries.
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