Super moist and very easy to make!
- 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
(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.
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