Almond and Chocolate Pie
By Chef Nachiket Shetye, 36 Oak & Barley
Ingredients:
n ½ cup bittersweet or semisweet chocolate, chopped
n 3 tbsp unsalted butter
n 1 ¼ cups dark corn syrup
n ¾ cup sugar
n 4 large eggs
n 2 tsp vanilla extract
n ¾ tsp almond extract
n Pinch of salt
n 3 cups almonds, toasted
Method:
Position rack in centre of oven and preheat to 180ºC. Stir bittersweet chocolate and unsalted butter in a large metal bowl set over a saucepan of simmering water until melted and smooth.
Remove bowl from water. Mix in dark corn syrup and ¾ cup sugar. Whisk in eggs, vanilla extract, almond extract and salt. Stir in toasted almonds. Pour filling into prepared crust. Bake pie until filling is set around edges but moves slightly in centre when pie is gently shaken and crust is golden brown, tenting pie with foil if crust browns too quickly, about one hour. Transfer pie to rack and cool slightly. Serve warm or at room temperature.
By Chef Nachiket Shetye, 36 Oak & Barley
Ingredients:
n ½ cup bittersweet or semisweet chocolate, chopped
n 3 tbsp unsalted butter
n 1 ¼ cups dark corn syrup
n ¾ cup sugar
n 4 large eggs
n 2 tsp vanilla extract
n ¾ tsp almond extract
n Pinch of salt
n 3 cups almonds, toasted
Method:
Position rack in centre of oven and preheat to 180ºC. Stir bittersweet chocolate and unsalted butter in a large metal bowl set over a saucepan of simmering water until melted and smooth.
Remove bowl from water. Mix in dark corn syrup and ¾ cup sugar. Whisk in eggs, vanilla extract, almond extract and salt. Stir in toasted almonds. Pour filling into prepared crust. Bake pie until filling is set around edges but moves slightly in centre when pie is gently shaken and crust is golden brown, tenting pie with foil if crust browns too quickly, about one hour. Transfer pie to rack and cool slightly. Serve warm or at room temperature.
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