This is an easy, rich, penuche topped tart. I have made it with pecans and almonds and they were both delicious. Walnuts would be good also. It makes 10 nice little servings...so rich you don't need much to satisfy. But I couldn't leave it alone after I made it. Calories don't count if you only eat one inch at a time. Isn't that true? But some things are worth the calories.
PRALINE
Melt 6 T butter in a saucepan. Add 3/4 C brown sugar, 2 T. heavy cream and
boil and stir slowly for 1 ½ minutes. Add ½ tsp. vanilla. Pour
into the bottom of a 9 inch spring form pan, sprayed generously with
Pam, especially the corners. Chop (big
pieces) 1 C of pecans or toasted almonds and sprinkle evenly over the
syrup.
FUDGE CAKE
¾ C semisweet chocolate chips
6 tbsp butter
3 T. cocoa – Dutch process is nice
and rich here but any will do.
Microwave the butter in a glass bowl
until melted and add the chocolate chips and stir until melted (the butter should be warm enough to do the job). Add the cocoa and blend well. Add ¾ tsp vanilla.
In a different bowl, beat 2 large
eggs for 2 minutes until thick and lemon colored. Add 6 T. sugar one T. at a time for another
minute. Continue beating adding 2 T honey
for 1 minute more. Fold the chocolate into the mixture with ½ C.
flour. Pour over the nuts and bake:
325 for 20 minutes. It took exactly 20 in my oven but the top
should be solid.
Run a knife around the edge and unhook
the spring right out of the oven.
Immediately turn onto a plate and remove the bottom pan. Scrape off any syrup sticking to the pan and
smooth onto the cake. Serve warm (but
not hot) or room temperature. Serves
10 with ice cream or whipped cream.
