No Bake Chocolate Cake
Enough butter to grease the pan
8 ounces of 70% chocolate, well chopped
8 ounces of heavy cream
1/2 teaspoon of allspice, optional
2 teaspoons of finely ground espresso, optional
1/4 teaspoon of fine grain salt
cocoa powder, to serve
Begin by lightly buttering a 6-inch springform pan or something similar. Line the pan with parchment paper and then set it aside.
Place the chocolate in a double boiler over low to medium-low heat and barely melt it.
In s medium pan over low to medium-low heat, heat the cream. Stir in both the allspice and the espresso, if you choose to use it. When the cream becomes very warm to hot to the touch, remove the pan from the heat and then add salt.
Pour the barely melted chocolate into the cream and slowly stir it in until the combination is mixed smoothly. It is important that the two do not separate. Then pour the mixture into the prepared pie crust, cover it with plastic wrap and place it into the refrigerator until it is chilled throughout, which will take a few hours, or leave it overnight.
When you are ready to serve it, remove the No Bake Chocolate Cake from the springform pan and allow it to set out for about 10 minutes. Dust the top with cocoa powder or powdered sugar and then slice it. Cut the cake into 12 slices and serve.