Chocolate Pate With White Chocolate Sauce

Melt chocolate and butter in a double boiler.

Warm 4 whole eggs plus 1 yolk over boiling water (do not overheat), whipping constantly once eggs are warm. Beat in a mixer until eggs fall off beaters in a ribbon fashion. Cool chocolate and fold eggs and chocolate together.

Beat 2 egg whites until stiff peaks form. Fold into chocolate mixture and pour into buttered loaf pan. Bake in a 325 degrees F oven in a hot-water bath for 45 minutes or until knife comes out clean.

For White Chocolate Sauce: Melt white chocolate. Stir in heavy cream. Both ingredients should be room temperature when you mix them.

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