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Ingredients
- 2 ounces unsweetened chocolate, chopped
- 4 ounces semi-sweet chocolate chips
- 1 stick (or 1/2 cup) unsalted butter, cubed
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Zest from 1/2 lemon
- 1 cup all-purpose flour
- 1/3 cup Dutch processed cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 1 cup slivered almonds, toasted
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 egg yolks
- 1/2 teaspoon pure almond extract
- 1/2 cup melted chocolate, for drizzling or dunking, optional
Preparation
Step 1
Preheat oven to 375.
Make pies: In medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill pot (relatively same size as bowl) about 1/3 full with water and place it over medium heat. When water simmers, place bowl of chocolate and butter over simmering water and lower heat. You want to melt chocolate and butter gently together, stirring and scraping sides (to avoid scorching).
In another bowl, whisk together sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
Separately, sift together the flour, cocoa powder, baking powder and salt.
When chocolate and butter is melted, remove bowl from heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow chocolate to cool few minutes. Whisk in egg mixture. Whisk in flour mixture. Only whisk until blended, over-mixing can affect texture of pies.
Spray baking sheet with nonstick spray (alternatively, use piece of fitted parchment sprayed with nonstick spray). Drop batter in large spoonfuls (keeping shapes as round as possible) on baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
Place tray in hot oven and bake for 6 to 8 minutes. Check pies. Leave in oven an additional minute or two if they seem under baked. Dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove tray from oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto flat surface.
+Filling:+
In medium saucepan, heat milk to simmer and add about 3/4 cup toasted almonds. Reserve remaining almonds. Shut off heat and allow almonds to "steep" in milk, for 10 to 15 minutes. Strain milk and pour it back into same pan, discarding almonds from milk.
In bowl of electric mixer fitted with whisk attachment, beat together sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
Pour some hot milk mixture over eggs and whisk to blend. Pour egg mixture back into milk; turn on low to medium heat and cook, stirring constantly with wooden spoon, until mixture thickens, 5 to 8 minutes. Stir in almond extract. Continue to cook for additional 1 to 2 minutes, stirring to make sure it doesn't cling to bottom of pan and burn, until very thick. Pour cream into clean bowl. Stir in tremaining almonds. Cover tightly with layer of plastic so cream doesn't form skin. Allow to cool.
Assemble: "Sandwich" some of cream in between two of chocolate rounds. Drizzle with melted chocolate, if desired.