Decadent, rich, and intensely chocolaty, this recipe garnered our highest rating for flavor. It's a bit of a splurge, an indulgent way to cap off a Valentine's Day meal. Leftovers keep well in the fridge for up to five days.
1 cup coarsely chopped almonds, toasted
4 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
2.25 ounces all-purpose flour (about 1/2 cup)
3 tablespoons sifted Dutch process cocoa
1/4 teaspoon salt
2 large eggs
6 tablespoons sugar
2 tablespoons golden cane syrup (such as Lyle's Golden Syrup)
3/4 teaspoon vanilla extract
How to Make It
Preheat oven to 350°. Set oven rack to lowest third of oven.
Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.
Combine chocolate and butter in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Dutch process cocoa, and salt in a medium bowl, stirring with a whisk.
Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tablespoon at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.
Pour batter over nuts into the prepared pan, spreading evenly. Bake in lower third of oven at 350° for 20 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs. Cool tart in pan 20 minutes on wire rack. Invert tart onto serving platter.
We were having company and I was looking for something a little decadent for dessert. Found this -- fit the bill perfectly. I followed the recipe exactly, and other than having a slight problem getting the almonds layered on the wet chocolate mixture, it was easy to make and the finished product beautiful to look at. Best of all was the flavor; we all loved it and all of us went back for seconds. I'm so glad I avoided the temptation to serve it with whipped cream -- it certainly didn't need it.
Tart is way too thin (only about 1 inch thick) and competes against the almonds. Slice (not chopped) almonds would be better. Too dry - not fudgy enough. The tart is really just a brownie. Not very pretty, either. There are much better CL chocolate recipes (souffle and chocolate bread pudding are my favorites).
A little dry, like another reviewer said; shortened baking time could have helped.
Basically, a good brownie. I probably won't make this again. Get a good, rich brownie mix and put it in a tart pan and you have the same basic result.
I made this for Valentine's Day. I thought it was easy and very tasty. I don't have a tart pan, so I used a 9 inch spring form, which worked well.
I'm not sure that I toasted the almonds long enough - I'll probably give them a minute or 2 longer on the stove next time.
Overall, fudgy, crunchy, easy & delicious. I'm very likely to make this again.
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