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Ингредиенты
- butter, to grease pan
- 8 ounces / 225 g 70% 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
Инструкции
- Lightly butter a 6-inch / 15cm springform pan or equivalent.
- Line with parchment paper and set aside.
- Barely 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 15g | |
| Calories 39 | |
| Calories from Fat 36 | 92% |
| Total Fat 4.16g | 5% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 31mg | 1% |
| Potassium 23mg | 1% |
| Total Carbs 0.69g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.11g | 0% |
