Equipment
- 1 Mixing Bowl
- 1 Oven
Ingredients
- 57 g Unsalted Butter
- 60 g Neutral Oil
- 227 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 106 g Packed Light Brown Sugar
- 99 g Granulated Sugar
- 168 g Eggs
- 10 g Vanilla Extract
- 80 g All-Purpose Flour
- 2 g Fine Sea Salt
- 170 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves (chopped)
- 113 g Chopped Almonds
- one 9-inch piecrust, parbaked and cooled completely
Instructions
- Preheat the oven to 350°F (175°C) with a rack in the lower third of the oven.
- Add both sugars to the chocolate mixture and mix well to combine. Add the eggs one at a time, mixing until fully incorporated. Whisk in the 10 g Vanilla Extract. Add the flour and salt and mix to ensure there are no flour pockets but do not overmix. Fold in the 170 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves and almonds.
- Pour the mixture into the pie crust and bake until a toothpick inserted into the center comes with a few moist, clumpy crumbs, 45-50 minutes. Let the pie cool for at least 20 minutes before slicing and serving.