Joined: 06 Jul 2012
|Posted: Sat Jul 07, 2012 12:11 am Subject: No Bake Chocolate Cake
butter, to grease pan
8 ounces chocolate, well chopped
8 ounces / 225 g heavy cream
1/2 teaspoon allspice (optional)
2 teaspoons finely ground espresso (optional)
1/4 teaspoon fine grain salt
cocoa powder, to serve
Lightly grease a 6-inch loaf pan with butter. Line with wax paper and set aside.
Melt the chocolate in a double boiler over gentle heat.
In a separate medium pan, heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is very warm / hot to the touch, remove from heat and stir in the salt.
Pour the chocolate into the cream, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren't at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
When ready to serve, remove from the pan, let set at room temperature for ten minutes or so, dust with a bit of cocoa powder, and slice. Alternately, you can slice and serve from the pan.
Serves 1 dozen
Preparation time: 10 minutes