serves 12
time 10 min
difficulty moderate
equipment
  • 6inch/15cm springform pan or loaf pan
  • bowl
  • medium saucepan
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
    butter (to grease pan)  
  1. lightly butter a 6-inch / 15cm springform pan or equivalent - i typically use little loaf pans which are less common, but many small pans will work here. line with parchment paper and set aside.
  2. barely melt the chocolate in a double boiler over gentle heat.
  3. 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.
  4. 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.
  5. pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
  6. 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.
225 g   225 g 70% chocolate (well chopped)  
225 g   225 g heavy cream  
  1/2 tsp 1/2 tsp allspice (optional)  
  2 tsp 2 tsp finely ground espresso (optional)  
  1/4 tsp 1/4 tsp fine grain salt  
    cocoa powder (to serve)