Oh Happy Day! Today is the day I’m offering one lucky reader an easier way to make my Walnut-Fudge Upside Down Tart. It is my pleasure to host a Giveaway from Hamilton Beach for both a SoftScrape 6 Speed Mixer with Case and a 6 Speed Stand Mixer. The generous folks at Hamilton Beach also gave me a set of the very same mixers to try out at home, so I can speak with authority when I tell you they are both quite capable of whipping up the thick chocolate and fudgy batter needed to make your own Walnut-Fudge Upside Down Tart. To enter this contest and have a chance at winning both these mixers from Hamilton Beach please leave a comment below telling me about one of your favorite recipes using chocolate by this Friday May 23 before noon Pacific Time-don’t you like how I included the thing about Pacific Time that was also to remind me to tell you that this contest is only open to U.S. residents age 18 and older.A quick note (!) about the thick chocolate batter that goes into this chocolate tart… I used a few spoonfuls of Steen’s 100% Pure Cane Syrup which I brought back with me on the plane in my suitcase from NOLA, I know that’s crazy to be toting a large bottle of pure cane syrup in my suitcase-I triple wrapped it!- but it turned out to be SO WORTH IT!! If you don’t have your own bottle of Steen’s 100% Pure Cane Syrup, light corn syrup with a smidgen of molasses might be a close approximation.
Adapted from Cooking Light.
- 1 cup walnuts, toasted and chopped
- 4 ounces bittersweet chocolate, chopped, Ghirardelli 60% brand
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 tablespoons all purpose baking cocoa, KAF brand
- 1/4 teaspoon sea salt
- 2 large eggs
- 6 tablespoons sugar
- 2 tablespoons pure cane syrup, Steen's brand
- 3/4 teaspoon vanilla extract
- Preheat the oven to 350F.
- Coat a 9" metal removable bottom tart pan with baking spray.
- Sprinkle the chopped walnuts in pan.
- Combine the chocolate and butter in the top of a double boiler set over simmering water.
- Slowly cook until chocolate melts, remove from heat and set aside.
- Whisk together the flour, cocoa and salt in a medium bowl, set aside.
- Using either a hand (with a large bowl) or stand mixer beat the eggs on medium speed until thick and lighter in color.
- Gradually add the sugar (1 tablespoon at a time) to the eggs, beating on medium speed until sugar dissolves, about 2 minutes.
- Add the cane syrup and vanilla, beat on low speed for 1 minute, until well blended.
- Add the chocolate mixture, beat on low speed for 1 minute, until well blended.
- Gradually add the flour mixture, beating on low speed until combined.
- Pour the batter over the nuts in prepared pan, spread evenly.
- Bake in lower third of oven for about 20 minutes or until the top is firm and slightly pulls away from the sides or a toothpick inserted comes away with a few moist crumbs.
- Cool in pan on metal rack, invert on plate to serve.
Disclosure: Hamilton Beach provided these products for a giveaway however, all opinions are 100% my own.