Baking Out Loud: Fun Desserts with Big Flavors puts forth a recipe for a slightly ridiculously rich fudge tart that is dark, sweet, and indulgent. Yes, pure chocolate pleasure is what this dessert is all about.
Tips: Golden syrup, which is called for in the tart filling, is an inverted-sugar syrup popular in Britain. If you can't find any near you, substitute with honey, or a combination of honey and molasses. The same goes for the bourbon—1/4 cup of brewed espresso is an acceptable substitute for the booze.
Tweaks: Replace the pastry crust with a cookie crust made of ginger snaps to make it more fall-appropriate. Simply crush cookies into a cup's worth of crumbs. Add 2 to 3 tablespoons of melted butter and stir it with the crumbs until a sandy mixture forms. Press the crumbs into the pan and bake for several minutes before filling with the chocolate mixture.
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As always with our Bake the Book feature, we have five (5) copies of 'Baking Out Loud' to give away.