4 oz Unsweetened chocolate
1 3/4 Sticks unsalted butter; (14
-Tbsp)
1 1/2 c Sugar
2 tb Sugar
30 Amaretti; crushed
(Italian almond macaroons;
-available at sp
Foods shops & some
-supermarkets)
4 Eggs; room temp.
1/4 ts Salt
3 tb Light corn syrup
1/4 c Heavy cream
1/4 ts Almond extract
3/4 ts Vanilla
2 tb Amaretto
Whipped cream as an
-accompaniment
In the top of a double boiler melt 1 ounce of the chocolate with 6
tablespoons of the butter and let the mixture cool. In a 9 x 3 inch
springform pan combine 2 tablespoons of the sugar with the amaretti,
stir in the chocolate mixture, and combine the mixture well. Press
the crumb mixture onto the bottom and 1/3 of the way up the side of
the pan and chill the crust. In the top of a double boiler melt
together the remaining 3 ounces of chocolate and the remaining 8
tablespoons butter and let the mixture cool. In a bowl with an
electric mixer beat together the eggs and the salt, add the remaining
1 1/2 cups sugar, a little at a time and beat the mixture until it is
thick and pale. Beat in the corn syrup, the heavy cream, the vanilla,
the Amaretto, and the chocolate mixture. Pour the filling into the
crust, bake the pie in the middle of a preheated 350 degree oven for
45 minutes and let it cool 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.
Yields
1 servings
