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Chocolate Pate and White Chocolate Sauce Topping

Chocolate Pate:
8 oz semi-sweet chocolate
4 oz butter
6 whole eggs (separate 2)

Melt chocolate and butter in a double boiler and then cool. Beat 4 whole eggs and 2 yolks in mixer until they fall off beaters in a ribbon. Beat 2 egg whites until stiff peaks form. Fold into chocolate mixture and pour into a buttered loaf pan.
Bake in 325 degree oven in a hot-water bath for 45 minutes. Or until knife comes out clean.

White Chocolate Sauce Topping:
Melt 5 oz white chocolate
Stir in 2 1/2 oz heavy cream

Both ingredients should be room temperature when you mix them.

Notes and suggestions:
Refrigerate pate overnight. Slice as you would a loaf of bread. Serve warmed slightly with warm white chocolate sauce and an edible flower (eg. nasturtium or pansy) for garnish.