Tri-Chocolate Pate

Tri-Chocolate Pate is  a spectacular, showy dessert that is easy to make and can be done well  ahead  of time.

Consisting of white, milk and dark chocolate,  each layer is highlighted with a complimentary flavor.  This was a catering favorite at the bakery.  The chocolate used will determine the underlying flavor of the pate.  The chocolate we used was a 58 to 62%.  If one of the newer, chocolates is used it may alter the outcome as they are much more liquid when melted.

Do not let the layers firm up completely before adding the next one.  If you do, they will not bond when you add the layer on top.  When you slice it the layer will separate.  Not a big deal, just push it back together on the plate.  However, it is best to have them bonding.  The white layer is the biggest offender as there is not whipped cream to soften it.

There is a very thin cake layer on the bottom to keep the pate from sticking to the serving plate. When making this, it is easiest to use a hand mixer, but as you can see, I used my 5 quart mixer.

This can be frozen then thawed in the refrigerator for a day or so if desired.

Tri-Chocolate Pate Base

2 tablespoons cocoa (12 grams or scant ½ ounces)
½ cup sifted cake flour (50 grams or 1 ¾ ounces)
¼ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons butter, softened (30 grams or 1 ounce)
⅓ cup sugar (65 grams or 2 ounces)
1 egg  yolk
½ teaspoon vanilla
¼ teaspoon almond extract
⅓ cup milk
1 egg white
1 tablespoon +1 teaspoon sugar

Line a 9x13 inch pan with parchment.   Line the bottom of the filmed pan with parchment.  Spray the parchment.  Preheat the oven to 325 degrees.

Sift together the cocoa, cake flour, baking powder and salt.  Set aside.

Cream the butter and ⅓ cup sugar.  Add the yolk, vanilla and almond extract; beat well.  Alternate adding the flour mixture with the milk, starting and ending with flour.

In a clean bowl, beat the white until soft peaks.  Add the sugar slowly and beat until medium peaks form.

Pour the chocolate mixture over the egg white and fold together.  Pour into the prepared pan.
Spread evenly into the prepared pan. 

Bake for 12 to 14 minutes.  Cool completely.

Tri-Chocolate Pate
9x5 inch loaf pan – Turn the pan upside down and trace the top edge on paper.  Cut slightly inside the lines and set aside.  Line the pan with film overhanging all the sides  and line the bottom with parchment paper.  Set aside.

White Chocolate Layer

11 ¼ ounces white chocolate, finely cut (320 grams)
2 tablespoons maderia
¼ cup 40% or heavy cream

In the top of a double boiler, melt the chocolate. Whisk in the maderia and cream.

Pour into the prepared pan and chill to barely set.

Milk Chocolate Layer

⅓ cup 40% cream
¾  teaspoon instant coffee
2 tablespoons butter
8 ¾ ounces milk chocolate, finely cut (250 grams)
½ cup 40% cream

In the top of a double boiler, heat the cream, coffee and butter until hot.  Remove from the heat and submerge the chocolate under the mixture as much as possible.  Wait for several minutes and then whisk gently to combine.

Whip the cream to medium peaks.  Fold together and pour on top of the white chocolate layer.  Chill to barely set.

Dark Chocolate Layer
⅓ cup 40% cream
¼ cup powdered sugar (28 grams or 1 ounce)
2 tablespoons butter
7 ⅓ ounces semi sweet chocolate (210 grams)
1 teaspoon vanilla
½ cup 40% cream

In the top of a double boiler, heat the cream, sugar and butter until hot.  Remove from the heat and submerge the chocolate under the cream as much as possible.  Wait a few minutes, add the vanilla and then gently whisk to combine.  Beat the cream to soft peaks and fold into the chocolate.  Pour over the milk chocolate layer.  Set aside but do not refrigerate.

Check to see if the paper pattern will lie flat on top of the top layer of chocolate.  If so, place the pattern on top of the base layer of cake (from above) and cut it out. Immediately, place it on top of the dark chocolate layer, cake side down, pressing gently so they adhere to each other.  Remove the parchment.  Bring the film up and enclose the pate.

Chill or freeze the pate.  If freezing for later use, leave it in the pan.  Wrap well in aluminum foil. When ready to use, thaw in the refrigerator overnight.

To release, fold the film back.  Turn the pate upside down on a serving plate, remove the film and parchment.  Use a hot knife to cut the slices.

Cut into 14 or 15 slices.