Over the holidays I made two chocolate tortes. Today I am going to show you the no bake one I made.
8 oz 70% bittersweet chocolate, chopped ( I used Ghiradelli 70 % Extra bittersweet)
8 oz heavy cream
1/2 teaspoon allspice
2 tbsp strongly brewed coffee
1/4 tsp salt
one cup toasted, finely chopped almonds
skillet to toast almonds
food processor to chop almonds
double boiler or equivalent
measuring spoons and cups
pan for heating cream
Oil or butter to grease pan
The first thing I did was toast some almonds then chop them in the food processor. I wanted them finely chopped. I toasted them in a dry skillet over medium high heat.
Chop the chocolate
I melted the chocolate in my “homemade double broiler” (a glass measuring cup over a pot of boiling water). Worked like a charm.
Heat cream over gentle heat and stir in allspice, coffee, salt and orange extract.
Stir it constantly so it doesn’t stick to the pan. When the cream is hot to the touch, remove from the heat and add the melted chocolate and stir to mix.
Pour into prepared (grease with butter or oil – I used coconut oil) pan and cover with nuts.
Chill a few hours to overnight. When ready to serve, remove from the pan, let it come to room temperature (ten minutes or so) slice and serve.
Please note, if you aren’t fond of bittersweet chocolate, exchange half of it for a sweeter chocolate.