Walnut Fudge Upside-down Tart

What could be better than a slice of this chewy, chocolate tart? We aren’t sure, but we do know that the walnuts add just the right about of crunch to make this dessert sinfully rich. 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


  1. Preheat the oven to 350F.
  2. Coat a 9″ metal removable bottom tart pan with baking spray.
  3. Sprinkle the chopped walnuts in pan.
  4. Combine the chocolate and butter in the top of a double boiler set over simmering water.
  5. Slowly cook until chocolate melts, remove from heat and set aside.
  6. Whisk together the flour, cocoa and salt in a medium bowl, set aside.
  7. Using either a hand (with a large bowl) or stand mixer beat the eggs on medium speed until thick and lighter in color.
  8. Gradually add the sugar (1 tablespoon at a time) to the eggs, beating on medium speed until sugar dissolves, about 2 minutes.
  9. Add the cane syrup and vanilla, beat on low speed for 1 minute, until well blended.
  10. Add the chocolate mixture, beat on low speed for 1 minute, until well blended.
  11. Gradually add the flour mixture, beating on low speed until combined.
  12. Pour the batter over the nuts in prepared pan, spread evenly.
  13. 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.
  14. Cool in pan on metal rack, invert on plate to serve.
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