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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
10 mins
total:
1 hr
Yield:
Serves 16 (serving size: 1 slice and 1 tablespoon whipped topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

194 calories; fat 12.4g; saturated fat 5.6g; mono fat 3.4g; poly fat 2.5g; protein 2.9g; carbohydrates 19g; fiber 1g; cholesterol 33mg; iron 0.7mg; sodium 49mg; calcium 25mg.
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