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.
As always with our Bake the Book feature, we have five (5) copies of 'Baking Out Loud' to give away.