Chocolate Pavé with Prunes and Candied Orange Peel

from the Gourmet Cookbook

via Sue Gilbert

serves 12

Pavé 

1/2 pound pitted prunes

1/2 cup Armagnac

1 pound good bittersweet chocolate, chopped

1 1/2 cups heavy cream

Lightly oil an 8 1/2 inch by 4 1/2 inch loaf pan and line with plastic wrap. Puree prunes with Armagnac in a food processor. Force puree through a medium mesh sieve into a small bowl.

Melt chocolate with cream in a 2 quart heavy saucepan over moderately low heat, stirring until smooth and remove from heat.

Combine chocolate and prune mixtures in food processor and blend until smooth. Scrape into loaf pan and smooth on top. Rap on counter a few times to settle mixture. Cover top of pave with plastic wrap and refrigerate at least 6 hours. To serve, remove plastic wrap from top and invert onto a platter and let stand at room temperature for 10 to 15 minutes.

Candied Orange Peel

zest from 2 large navel oranges, white pith removed, about 2/3 cup 

2/3 cup Cointreau

Combine zest and Cointreau in saucepan and simmer until liquid is evaporated and zest is translucent, about 15 minutes. Spread zest on silpat or plastic wrap and separate strips with a fork and cool. Cut pave into thin slices with a knife dipped in hot water and dried between cuts. Serve with lightly whipped cream or creme Anglaise (add 2 tablespoons Armagnac, if desired, to any chilled crème Anglaise) or vanilla gelato and candied orange peel.

This is a very rich dessert. Cut small pieces!