Dark Chocolate Whoopie Pies with Toasted Almond Cream

Name: Dark Chocolate Whoopie Pies with Toasted Almond Cream
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoons pure almond extract; 1 teaspoons baking powder; 118 milliliters melted chocolate, for drizzling or dunking, optional; 2 Tbsps cornstarch; 79 milliliters Dutch processed cocoa powder; 3 egg yolks; 3 larges eggs; 237 milliliters all-purpose flour; 2 Tbsps all-purpose flour; 79 milliliters granulated sugar; 237 milliliters granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoons kosher salt; 2 Zest from lemon; 296 milliliters milk; 113 grams semi-sweet chocolate chips; 237 milliliters slivered almonds, toasted; 1 stick (or 1/2 cup) unsalted butter, cubed; 57 grams unsweetened chocolate, chopped; 2 teaspoons vanilla extract

Dark Chocolate Whoopie Pies with Toasted Almond Cream might be just the dessert you are searching for. One portion of this dish contains roughly 6g of protein, 19g of fat, and a total of 338 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 15. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up almond extract, baking powder, kosher salt, and a few other things to make it today.

Instructions

Preheat oven to 375 F.

Equipment you will use

Oven

Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).

Ingredients you will need

Unsweetened Baking Chocolate

Semisweet Chocolate

Chocolate

Butter

Water

Equipment you will use

Bowl

Pot

In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.

Ingredients you will need

Lemon Zest

Cinnamon

Vanilla

Sugar

Egg

Equipment you will use

Whisk

Bowl

Separately, sift together the flour, cocoa powder, baking powder and salt.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Salt

When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Bowl

Whisk in the egg mixture.

Ingredients you will need

Egg

Equipment you will use

Whisk

Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the 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.

Equipment you will use

Baking Sheet

Oven

Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft.

Ingredients you will need

Dough

Equipment you will use

Oven

Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.

Equipment you will use

Baking Sheet

Oven

Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.

Ingredients you will need

Almonds

Milk

Equipment you will use

Sauce Pan

Frying Pan

In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.

Ingredients you will need

Corn Starch

Egg Yolk

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

Pour some of the hot milk mixture over the eggs and whisk to blend.

Ingredients you will need

Egg

Milk

Equipment you will use

Whisk

Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick.

Ingredients you will need

Almond Extract

Milk

Egg

Equipment you will use

Wooden Spoon

Frying Pan

Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.

Ingredients you will need

Almonds

Cream