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Chocolate Passion

Serves: 10
Total Calories: 671

Ingredients

Paté
8 ounces semi-sweet baking chocolate
8 ounces unsweetened baking chocolate
1/2 cup butter or margarine
2 eggs large
1 cup sugar divided
1 tablespoon rum (optional)
1 teaspoon vanilla extract
1 cup whipped cream
Sauce
1 (14-ounce) package caramel candy unwrapped
1/2 cup water
4 teaspoons rum or 1 teaspoon rum extract
2 tablespoons crushed almond brickle chips (optional)
Additional almond brickle chips (optional)

Directions:

1. Line an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan with plastic wrap.

2. To make paté, melt chocolate and butter over very low heat. Beat eggs, 1/2 cup of the sugar, rum, and vanilla in a large bowl with electric mixer until well blended. At low speed, gradually beat in chocolate mixture (mixture will be very thick). Cool to room temperature.

3. Beat cream with remaining 1/2 cup sugar in a small bowl with electric mixer until stiff peaks form when beaters are lifted. Stir a small amount into chocolate mixture to lighten. Fold in remainder until no white streaks remain. Spread in prepared pan. Cover and chill overnight.

4. To make sauce, melt caramels in water over low heat, stirring frequently. Cool. Stir in rum and crushed brickle chips. Makes about 1 1/2 cups, enough for 6 servings. Recipe can be doubled.

5. To serve, spoon sauce onto individual serving plates. Invert paté onto cutting board. Remove plastic wrap. Slice into 1/2 - or 3/4 -inch slices with a hot, wet knife. Cut as many slices as you wish. Return remaining paté to lined loaf pan. Cover and refrigerate for another time. Place each slice over sauce and sprinkle with brickle chips.

* Do not use eggs with cracked or dirty shells.

Nutritional Facts:

Serves: 10
Total Calories: 671
Calories from Fat: 374

This Chocolate Passion recipe is from the Current Calendars Cookbook. Download this Cookbook today.


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