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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. unsweetened chocolate (or as dark as is available broken or coarsely chopped)
- 8 oz. espresso (or boiling water- 1 cup)
- 1.5 oz. Dutch-processed cocoa powder (½ cup, I used Cacao Barry Extra Brute)
- 5 oz. all-purpose flour (1 cup)
- 2 oz. almond flour (½ cup)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. unsalted butter (softened, 1 cup)
- 2 oz. vegetable oil (¼ cup)
- 14 oz. granulated sugar (2 cups)
- 5 large eggs
- 1 1/2 Tbsp. vanilla extract
- 1 Tbsp. almond paste (Viennese, or 2 teaspoons, 10 milliliters almond extract)
- 1 cup salted roasted almonds (coarsely chopped, for placing in filling)
- 1 cup semi sweet chocolate chips
- 1 oz. butter (2 tablespoons)
- 14 oz. sweetened condensed milk
- 1 Tbsp. water
- 1 tsp. vanilla
- 16 oz. unsalted butter (softened- 2 cups)
- 7 oz. marshmallow creme
- 5 oz. corn syrup (or sugar syrup, see end of instructions for recipe)
- 2 oz. confectioner's sugar (powdered/, ½ cup or to taste up to 3 cups, not necessary if using sugar syrup)
- 1 Tbsp. vanilla extract
- 1 Tbsp. espresso (paste or 2 tablespoons, 15 milliliters espresso powder dissolved in 2 tablespoons, 15 milliliters water)
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