No Bake Chocolate Cake

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

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 (see main entry). Line with parchment 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 you see little bubbles at the edge of the cream, remove from heat and stir in the salt.
Pour the chocolate into the cream and stir until everything come 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 12.

Prep time: 10 min 

This recipe is from 101 Cookbooks.