Chocolate Pate

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“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.”
1hr 45mins
12-15 slices

Ingredients Nutrition


  1. Preheat oven to 350 F, 180C, Gas Mark 4.
  2. Coat a 9" or 10" bread loaf pan with cooking spray or lightly butter and set aside.
  3. Boil water in a kettle.
  4. 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.
  5. Stir in broken chocolate and mix until smooth.
  6. Remove from heat (or remove mixing bowl from saucepan) and cool for 10 minutes.
  7. Add eggs one at a time either mixing by hand or using a hand mixer at a slow speed (only blend, do not beat).
  8. Pour into greased bread pan.
  9. Place bread pan in a roasting pan filled with 1 to 1 1/2 inches of warm water.
  10. Place in oven for 60-75 minutes.
  11. Remove just before it starts to brown on the edges.
  12. Let stand until it cool to touch (will reduce in size).
  13. Place tightly covered in refrigerator for at least 6 hours or overnight to set.
  14. 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).
  15. Let sit 10-15 minutes (depending on water temp) and run a small sharp knife around to aid removal.
  16. Place serving plate on top and flip over.
  17. Cut into thin pieces.
  18. Serve with clotted cream, cream, whipped cream topped with fresh raspberries.
  19. Serves 12-15 slices.
  20. *N.B.Chocolate should be less than 60% cocoa content.A higher cocoa content will make the paté grainier.
  21. N.B.You can double the recipe and fill within ¼ inch of top of bread pan.Prepare ramekin dishes for left over liquid.

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