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.
5 ounces bittersweet chocolate, chopped
5 tablespoons unsalted butter
1/2 cup packed brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2.3 ounces brown rice flour (about 1/2 cup)
1/2 cup sliced almonds, toasted
1/2 cup chopped walnuts, toasted
1 teaspoon xanthan gum
1 cup frozen reduced-calorie whipped topping
How to Make It
Preheat oven to 350°.
Place chocolate and butter in a medium microwave-safe bowl; microwave at HIGH 1 minute, stirring until smooth. Cool 2 minutes.
Combine brown sugar and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Add chocolate mixture, stirring to combine.
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.
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