You can make it in any sized pan, but a smaller and narrower pan will result in a bigger and thicker slice. If the cake doesn't set up properly in the fridge, try freezing it. I used half 'n half and the cake set up better in the freezer. If you use cream, I would guess it would set up better in the fridge due to the fat content of the cream.
This cake was the perfect dessert to celebrate my 1 Year Blog Anniversary. I started As Good As Gluten one year ago today! My blog has evolved a great deal over the past year. My soul purpose to start As Good As Gluten was to share my recipes with my family members who are also gluten-free. I had no idea how much my little blog would grow. It's still small compared to more popular blogs, but it's huge to me. A few nights ago, I went through all of my blog posts and noticed two things: one, my food photography skills have greatly improved. Second, I was reminded of tons of recipes that I love and haven't made in awhile. I'll be fixing that soon. I hope you've enjoyed the past year as much as I have! --Lauren
No Bake Chocolate-Chili Cake Truffle
Ingredients:
·1 cup semi-sweet chocolate chips
·1 cup half ‘n half (or heavy cream)
·1½ tsp cinnamon
·¼ tsp cayenne pepper
·¼ tsp salt
Directions:
Lightly butter a 6-inch pan and line with parchment paper. In a double boiler, barely melt the chocolate over low heat. In a medium pan, heat the half ‘n half over medium-low heat. Stir in cinnamon and cayenne pepper. When the cream is very warm, remove from heat and stir in the salt.
Pour the chocolate into the infused cream, and steadily stir until well combined. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
When ready to serve, let sit at room temperature before slicing.
I've also shared this recipe on: Slightly Indulgent Tuesday
Recipe adapted from 101 Cookbooks
This sounds delicious! Happy Blogoversary! I've enjoyed many of your recipes and am always following along!
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