Chicken Liver Pâté

Dried herbs can be substituted for fresh, but use only 1/4 teaspoon of each.

1/2 cup (1 stick) unsalted butter
2 tablespoons Olive Oil
1 large yellow onion, finely chopped
3 garlic clove, minced
1 teaspoon minced fresh thyme
3 bay leaves
fine sea salt
freshly ground black pepper
1 kg chicken livers
4 tablespoons Cognac/brandy

Melt half the butter with the Olive Oil in a skillet set over medium heat. Add the onion and garlic; sauté until soft and translucent, about 5 minutes. Add herbs, allspice, and season with salt and pepper. Add chicken livers and cook until just pink on the inside, about 8 minutes. Add Cognac and allow alcohol to evaporate for a few minutes. Add mixture to the bowl of a food processor and purée until smooth. Transfer to a terrine or crock and smooth top.

Melt remaining butter in a saucepan set over low heat. Let stand to separate butter fat from milk solids. Skim foam from the top. Lay additional herb sprigs over pâté for decoration. 
Pour over clarified butter, leaving behind the white milk solids at the bottom. Chill until firm, then cover with plastic wrap. Leave for 1 week for the flavours to mature.

Chocolate Cake with Sour Cream

Ingredients
• 4 ounces unsweetened chocolate, melted and cooled
• 1 cup water
• 3/4 cup sour cream
• 1/4 cup shortening
• 1 teaspoon pure vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 2 cups sugar
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder

Directions
• In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. 
• Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. 
• Beat on low speed just until moistened. Beat on high for 3 minutes. 
• Pour into two greased and floured 9-in. round baking pans. 
• Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. 
• Cool for 10 minutes before removing from pans to wire racks to cool completely. 

FROSTING:
1/2 cup butter, softened
6 ounces unsweetened chocolate, melted and cooled
6 cups confectioners' sugar
1/2 cup sour cream
6 tablespoons milk
2 teaspoons pure vanilla extract
1/8 teaspoon salt
In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator. 

CHOCOLATE MOUSSE FROSTING
3 c. heavy cream
1 1/2 c. sifted confectioners' sugar
3/4 c. cocoa powder
Dash of salt

In a chilled bowl blend ingredients, then whip until mixture holds a peak.

Refrigerate.