I made this recipe last night, and I thought the almonds would toast while cooking and was afraid to toast them before. Mistake. You should toast the almonds (like the recipe says) before pouring in the cake. Sometimes, I think I am smarter than those who wrote the recipe. You would think I would learn.
Cooking spray 1 cup coarsely chopped almonds, toasted
4 oz. bittersweet chocolate, chopped 6 Tablespoons unsalted butter
2.25 oz all purpose four (1/2 cup) 3 Tablespoons sifted dutch process cocoa
1/4 teaspoon salt 2 large eggs
6 Tablespoons sugar 2 T. golden cane syrup (I used dark Karo)
3/4 teaspoon vanilla extract
Preheat oven to 350 degrees. Set oven rack to lowest third of oven. Doat a 9" round tart pan with cooking spray. Sprinkle toasted almonds in the pan. Combine chocolate and butter in top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside. 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 yellow. 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 min or until blended. Addchocolate mixture a little at a time; beat 1 minute. 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 degrees 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. I would suggest taking it out after 20 min. and let it set for the 20 min. After 20 min. I didn't think it was done enough, but it continues to cook, and I think it was a little dry. After adding cool whip, it was just fine.