Chocolate Pate With Raspberries

5 large egg yolks
1-1/3 cups unsweetened cocoa powder
3 tablespoons Brandy
1-3/4 cup confectioners sugar
7 ounces bittersweet chocolate, chopped
1 stick unsalted butter (1/4 lb)
Dash of nutmeg
2 cups heavy cream
1 teaspoon vanilla
Finely grated zest of 1 large orange
1/2 cup chopped toasted pecans
1 large bag frozen raspberries or 3 boxes of fresh raspberries

Whip the egg yolks with cocoa, brandy and sugar with electric mixer. Combine bittersweet chocolate and butter and melt over hot water. Let cool. Add cream, nutmeg, vanilla, zest and nuts to chocolate butter mixture. Mix two mixtures together until just combined. Oil and line with plastic wrap a loaf (2-1/2 quarts) dish or souffle dish. Pour mixture into prepared dish. Cover with plastic wrap and refrigerate until set, about six hours.

Place raspberries in food processor fitted with metal blade and process until a thick sauce is formed. Add sugar if not sweet enough. Pour some sauce on dessert plate. Unmold pate, slice and serve on top of sauce. Garnish with fresh raspberries.

Serves: 8

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Cajun Country -- New Iberia, Louisiana