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Very Intense Chocolate Slab

Serves 8-10 Servings


  • 2 cup heavy cream
  • 12 ounce semisweet chocolate
  • 6 ounce bittersweet chocolate
  • 1/4 teaspoon almond extract
  • 2 teaspoon vanilla extract
  • 5 tablespoon butter


Baking Directions:

Cut a piece of parchment paper to line the bottom and long sides of a loaf pan.

It should hang over the sides by a few inches.

(You’re going to use this like a sling to remove the slab from the pan.)

Don’t worry about the short ends of the pan.

In a large pot, bring the cream to a boil.

Make sure to use a pot that’s large enough so that the cream does not overflow.

Remove from the heat as soon as it boils.

Whisk in both chocolates until they are completely melted.

Add the almond, vanilla and butter and whisk until smooth.

Pour the mixture into the prepared pan, being careful to keep the paper in place.

Chill in the refrigerator for at least six hours or overnight.

When the slab is very firm, run a knife around the ends to loosen and lift out by holding the ends of the paper.

Slice into 3/4-inch slices using a long, thin knife.

It will be easier to slice if you have a damp cloth or paper towel handy to wipe the blade clean in between slices.

Place each slice on a dessert plate and pour enough of the sauce around it to cover the plate.

Grate or shave some semi-sweet chocolate onto the sauce and serve.