Chocolate Pate with Zinfandel and Berries

Combine chocolate, wine and cream in top of double boiler and melt over simmering water over low heat, stirring constantly, until mixture is just smooth. Do not allow chocolate to get too warm. Remove from heat, and whisk well.

Pour into an 8 x 4" (or 2 5-by-2-1/2") loaf pans lined with wax paper. Refrigerate overnight. Before serving, unmold and slice with a knife dipped in hot water.

Puree berries and sugar in a blender until smooth.

To serve, make a pool of sauce on each serving plate. Slice pate and place a slice on sauce on each plate.