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chocolate unsalted butter sugar sugar Italian almond macaroons eggs salt corn syrup heavy cream vanilla cream
Viewed: 49 - Published at: 2 years agoIngredients
- 4 ounce Unsweetened chocolate
- 1 3/4 stk unsalted butter, (14 Tbsp)
- 1 1/2 c. Sugar
- 2 Tbsp. Sugar
- 30 x Amaretti, crushed (Italian almond macaroons, available at sp Foods shops & some supermarkets)
- 4 x Large eggs, room temp.
- 1/4 tsp Salt
- 3 Tbsp. Light corn syrup
- 1/4 c. Heavy cream
- 1/4 tsp Almond extract
- 3/4 tsp Vanilla
- 2 Tbsp. Amaretto Whipped cream as an accompaniment
Method
- In the top of a double boiler heat 1 oz of the chocolate with 6 Tbsp.
- of the butter and let the mix cold.
- In a 9 x 3 inch springform pan combine 2 Tbsp.
- of the sugar with the amaretti, stir in the chocolate mix, and combine the mix well.
- Press the crumb mix onto the bottom and 1/3 of the way up the side of the pan and refrigeratethe crust.
- In the top of a double boiler heat together the remaining 3 ounces of chocolate and the remaining 8 Tbsp.
- butter and let the mix cold.
- In a bowl with an electric mixer beat together the Large eggs and the salt, add in the remaining 1 1/2 c. sugar, a little at a time and beat the mix till it is thick and pale.
- Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mix.
- Pour the filling into the crust, bake the pie in the middle of a preheated 350 degree oven for 45 min and let it cold on a rack.
- Run a thin knife around the edge of the pan, remove the side of the pan, and serve the pie with the whipped cream.
