For the bittersweet chocolate, I use Ghiradelli, Scharffen berger or even a dark chocolate I have around the house. For the little amount used, buy a high quality chocolate - it will be worth the difference.
10 Servings; 1 Slice
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.
If you don't have cane syrup, I combined a little bit of golden corn syrup and molasses. Alternatives can be make with various combinations. Otherwise, it's a delicious staple dessert to have on hand so consider buying the cane syrup just for it!
Cooking light Calendar