butter, to grease pan
8 ounces / 225 g 70% chocolate, well chopped
8 ounces / 225 g heavy cream
1/2 teaspoon allspice (optional)
two teaspoons finely ground espresso (optional)
1/4 teaspoon fine grain salt
cocoa powder, to serve
process:
Lightly butter a 6-inch / 15cm spring form pan or equivalent - I usually use small loaf pans which are less common, but lots of small pans will work here (see main entry). Line with parchment paper and set aside.
Barely melt the chocolate in a double boiler over gentle heat.
Pour the chocolate in to the cream, and slowly and steadily stir until everything comes together smoothly. Make definite the parts are not at all separate. Pour in to the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
In a separate medium pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is warm / hot to the touch, remove from heat and stir in the salt.
When prepared to serve, remove from the pan, let set at room temperature for0 minutes or so, dust with a small bit of cocoa powder, and slice. Alternately, you can slice and serve from the pan.
Serves 12.
Prep time: ten min
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