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.
Upside-Down Fudge-Almond Tart
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.
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- Calories: 281
- Fat: 19.8g
- Saturated fat: 7.7g
- Monounsaturated fat: 8.1g
- Polyunsaturated fat: 2.1g
- Protein: 5.9g
- Carbohydrate: 24.6g
- Fiber: 2.7g
- Cholesterol: 60mg
- Iron: 1.6mg
- Sodium: 80mg
- Calcium: 45mg
- Cooking spray
- 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
- 1. Preheat oven to 350°. Set oven rack to lowest third of oven.
- 2. Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
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