Upside-Down Fudge-Almond Tart

14 Reviews
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Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
10 servings (serving size: 1 wedge)
By Carole Walter
January 2010
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 281
  • Fat 19.8g
  • Satfat 7.7g
  • Monofat 8.1g
  • Polyfat 2.1g
  • Protein 5.9g
  • Carbohydrate 24.6g
  • Fiber 2.7g
  • Cholesterol 60mg
  • Iron 1.6mg
  • Sodium 80mg
  • Calcium 45mg

How to Make It

Step 1

Preheat oven to 350°. Set oven rack to lowest third of oven.

Step 2

Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.

Step 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.

Step 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.

Step 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.

Step 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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Ratings & Reviews

mrscrazyed's Review

Holley
September 14, 2011
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.

Poopytosh's Review

shericep
June 27, 2011
This was so delish, im making it again tonight. I subbed honey for the corn syrup cuz we never get any around here. I also used ordinary cocoa. Its rich, satisfying and looks really pretty.

JenCramer's Review

jjfadoosh
February 26, 2011
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).

lovetoeat's Review

Poopytosh
January 29, 2011
I thought it was okay, nothing exceptional. It was more dry-brownie that fudgy. I like that it is not too sweet.

paulryb's Review

graphixgirl
December 31, 2010
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.

ChrisVaughn's Review

JenCramer
September 19, 2010
Definitely worth making again. I used gourmet cocoa and I think it made a difference in the taste. Served with vanilla ice cream while tart was still warm - delicious!

jjfadoosh's Review

mrscrazyed
May 28, 2010
outstianding! I loved the texture of the crunch nuts with the gooey almost brownie like tart. SSSOOOOOO addicting!

Maralee's Review

AndreaShark
March 10, 2010
It was alittle dry. I would modify with more liquid next time I make it and crush the almonds to a fine grind.

MartiS's Review

Lobbyist
February 21, 2010
This was very good. I used corn syrup instead of cane and I think I baked it a bit too long but it was delicious and relatively simple. I would make it again.

AndreaShark's Review

ChrisVaughn
February 21, 2010
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.