Double Nut-Chocolate Tart

• 5 ounces bittersweet chocolate, chopped
• 5 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 2.3 ounces brown rice flour (about 1/2 cup)
• 1/2 cup sliced almonds, toasted
• 1/2 cup chopped walnuts, toasted
• 1 teaspoon xanthan gum
• Cooking spray
• 1 cup frozen reduced-calorie whipped topping

1. Preheat oven to 350u0b0.
2. Place chocolate and butter in a medium microwave-safe bowl; microwave at HIGH 1 minute, stirring until smooth. Cool 2 minutes.
3. Combine brown sugar and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Add chocolate mixture, stirring to combine.
4. Weigh or lightly spoon flours into a dry measuring cup; level with a knife. Add flour, nuts, and xanthan gum to sugar mixture, stirring with a whisk. Pour batter evenly into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack. Cut into 16 slices. Top with whipped topping.

bittersweet chocolate, unsalted butter, brown sugar, sugar, vanilla, salt, eggs, brown rice, almonds, walnuts, xanthan gum, cooking spray, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/double-nut-chocolate-tart (may not work)