Oven 350 deg F rack lower third.
Coat 9 inch removeable bottom tart pan with cooking spray. Sprinkle toasted almonds in pan.
Combine chocolate and butter in double boiler. Cook over simmering heat until chocolate melts, stirring occasionlly. Remove from heat and set aside.
Combine flour, cocoa, salt in a medium bowl stirring with a whisk.
Place eggs in a bowl beat with a mixer 2 minutes. Add sugar 1 Tbs. at a time, beat for 2 minutes. Add golden cane syrup and vanilla. Add chocolate mixture beat until blended. Fold in flour mixture.
Pour batter over nuts speading evenly. Bake at 350 deg F for 20 mins or until a wooden tooth pick inserted into the center comes out with a few moist crumbs.
Cool 20 minutes on wire rack then invert onto plate.