Chocolate Paté with Fig Topping

Line 5 3/4-x 3 1/4-inch (625 mL) loaf pan with plastic wrap; set aside.

In saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth.

Whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy.

Transfer to large bowl; let cool to room temperature.

In separate bowl, whip cream; fold one-quarter into chocolate.

Fold in remaining whipped cream.

Spoon into prepared loaf pan.

Cover and refrigerate for at least 8 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.)

To unmould, gently pull on plastic wrap to loosen top edge of pâté from pan; unmould onto cutting board. Cut into
8 slices.

Meanwhile, in saucepan, bring sugar, water, orange liqueur and orange juice concentrate to boil; boil for 5 minutes.

Let stand for 2 minutes to cool slightly.

Stir in figs and lemon juice.

Spoon onto 8 dessert plates; top with slice of pâté.

Sprinkle plate with raspberries.