1 cup coarsely chopped almonds, toasted
4 oz unsweetened chocolate, coarsely chopped
6 TBSP butter
2 1/4 ounces all-purpose flour (about 1/2 cup)
3 TBSP cocoa
1/4 tsp salt
2 large eggs
6 TBSP sugar
2 TBSP golden cane syrup (Look in the specialty syrup section)
3/4 tsp vanilla extract
Preheat oven to 350 deg. Set oven rack to lowest third of oven. Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.
Combine chocolate and butter in a microwave safe bowl and cook at 30 second intervals until the butter is completely melted and the chocolate is soft. Stir to combine and set aside. Combine flour, 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. Gradually add sugar, 1 TBSP 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. Pour batter over nuts into the prepared pan, spreading evenly. Bake at 350 deg 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.