Chocolate Rum Torte
Indulgent chocolate rum torte boasting rich cocoa, boozy depth, and silky whipped cream—perfect for celebratory gatherings or decadent dessert lovers.
Ingredients
Instructions
- Tear the angel food cake into small pieces and toss with rum.
- Melt the chocolate chips over low heat or in a double boiler.
- Transfer the melted chocolate to a bowl and gradually whisk in the eggs, one at a time, using medium speed on a mixer.
- Beat in the vanilla.
- In a separate bowl, beat 1 pint of heavy cream until frothy; add the sugar and beat to soft peaks.
- Fold the chocolate mixture into the whipped cream until well combined.
- Layer the chocolate‑cream mixture and cake pieces alternately in a well‑greased 10‑inch tube pan.
- Refrigerate the assembled torte until firm.
- Turn the chilled torte out onto a serving platter and top with the remaining whipped cream.
- Garnish with toasted, sliced almonds and, if desired, freeze for at least 30 minutes covered with plastic wrap.
Nutrition & Diet Analysis (per serving)
611
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).