Photo: Oxmoor House
Hands-on Time
10 Mins
Total Time
1 Hour
Yield
Serves 16 (serving size: 1 slice and 1 tablespoon whipped topping)

This dark, almondy, and rich-tasting tart requires much less sugar and butter than the standard fare. It's almost a flourless chocolate cake, but a little bit of brown rice flour is added to give it some structure and help it develop a nice crust.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place chocolate and butter in a medium microwave-safe bowl; microwave at HIGH 1 minute, stirring until smooth. Cool 2 minutes.

Step 3

Combine brown sugar and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Add chocolate mixture, stirring to combine.

Step 4

Weigh or lightly spoon flours into a dry measuring cup; level with a knife. Add flour, nuts, and xanthan gum to sugar mixture, stirring with a whisk. Pour batter evenly into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack. Cut into 16 slices. Top with whipped topping.

Gluten-Free Baking

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