Ingredients:
1/2 cup heavy whipping cream
2.5 ounces bittersweet or semisweet chocolate, chopped
1/8 cup (1/4 stick) unsalted butter, cut into 4 pieces, room temperature
1 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon cayenne if youre daring, if not, just do a 1/2!
1/4 teaspoon salt
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Preparation:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted.
Add butter, 1 piece at a time; whisk until smooth.
Whisk in vanilla, cinnamon, cayenne, and salt.
Allow to cool a bit.
Line a very small (10cm x 5cm) loaf pan with plastic wrap. Make sure you press the wrap into the corners well.
Pour filling into pan. Chill until filling begins to set, about 15 to 20 minutes, but overnight is best.
To serve, remove from pan and carefully peel away the plastic wrap.
Slice into 1 cm slices and carefully place on a large plate (I paired this portion of the dessert with two other chocolaty desserts to make a trio, but you dont have to)
Drizzle caramel sauce over (you can also add whipped cream and berries if you wish).
Enjoy!
Note this recipe is an adaptation from http://www.epicurious.com/recipes/food/views/Mexican-Chocolate-Tart-with-Cinnamon-Spiced-Pecans-237114
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