9 ounces finely ground dark chocolate cookies
2 1/2 ounces butter, melted
8 ounces dark chocolate cookie chunks
4 ounces semisweet chocolate chips
4 sheets gelatin, soaked in water
3 ounces water
5 ounces egg whites
1/8 teaspoon cream of tartar
8 ounces sugar
1 1/2 ounces corn syrup
1 1/2 teaspoons vanilla extract
3 1/2 ounces almond ding, chopped, recipe follows
6 ounces bitter chocolate sauce, recipe follows
4 ounces unsweetened chocolate
2 ounces semisweet chocolate
2 1/2 ounces corn syrup
7 ounces butter
5 ounces heavy cream
3 ounces whole blanched almonds
2 ounces sugar
5 ounces butter
It is very important to start layering the filling with the marshmallow as soon as it is ready. If over whipped or held too long, the gelatin will begin to set and the texture of the marshmallow will become grainy. Cut the chilled pie into 8 pieces and place each slice on an ovenproof plate. Bake at 400 degrees F for 5 minutes until golden brown. Serve immediately.
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