Super moist and very easy to make!
Ingredients:
- 140 grams unsalted butter
- 4 whole egg yolks
- 2 tbsp honey
- 1 tbsp yacon syrup
- 1 tbsp rum
- 140 grams almond flour
- 1/2 tbsp baking soda
Preparation:
(Best if blended in Kitchen Aid) Whip slightly softened butter until mixed and add egg yolks until and creamy. Add honey, yacon, rum and blend.
Beat egg whites in a separate bowl until stiff and set aside.
Slowly mix in almond flour, baking powder then carefully blend in egg whites and pour into a greased torte pan and bake on 350° F Convection oven for 15 minutes. Cool, cover with preserves if you like and cover with dark chocolate.
Chocolate Cover:
Melt dark (Dagoba) chocolate in heavy whipping cream, stirring constantly on medium until melted. Pour over Butter Rum Torte and cool.
Wow this is a really delicious dessert!
Yields: 20 Servings
Nutty Kitchen 