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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN. COOLING TIME: 1 DAY SERVINGS: 12 COST: MEDIUM
2/3 CUP (160 ml) HEAVY CREAM
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8 OUNCES (240 gr.) DARK CHOCOLATE FINELY CUT, EXCELLENT QUALITY
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2 TBSP (28 gr.) UNSALTED BUTTER
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2 TO 3 TBSP LIQUOR OF YOUR CHOICE (ORANGE LIQUOR, BRANDY, WHISKY, RUM, COFFEE LIQUOR, ETC.)
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COCOA POWDER UNSWEETENED AS NEEDED
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RECIPE
In a 1-quart saucepan bring heavy cream to a boil. Remove from heat.
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Add chocolate and butter to the heavy cream. Do not mix until the chocolate is melted.
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Once chocolate is melted, mix well with wire whisk.
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Pour into a bowl and add the liquor of your choice,(I prefer the orange liquor). Stir well. Refrigerate several hours, until the chocolate hardens or overnight.
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Line a pie plate or an oven pan with plastic wrap.
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Poor the chocolate in the plate
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Cover with more plastic wrap, the wrap touches the chocolate. Refrigerate over night.
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Take the chocolate out of the refrigerator and peel of the plastic wrap
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Pull the sides of the bottom plastic wrap and take the chocolate out of the plate. Using a knife smoothen the edges.
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Sprinkle cocoa powder over the chocolate, this is very important or the cake will stick on the serving dish.
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Put your serving dish upside down over the cake.
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Flip the dish and the cake together helping yourself holding the edges of the plastic wrap
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Take the plastic wrap off
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Sprinkle with cocoa powder
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SERVE COOL FROM THE REFRIGERATOR. YOU MAY SPRINKLE CHOPPED NUTS, ALMONDS, PECANS OR PISTACHIOS BEFORE SERVING. IT'S GOOD EVEN WITH ICE CREAM AND BERRIES.
YOU CAN ALSO CUT OUT DIFFERENT SHAPES USING A COOKIE CUTTER
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ADD STRAWBERRIES AND WHIP CREAM AND YOU HAVE THE PERFECT VALENTINE DESSERT
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