BAKING INSTRUCTIONS

Preheat the oven to 375 degrees Fahrenheit Spray the bottom sides of an 8-inch round cakepan with cooking spray. Next, line the bottom of the pan with waxed paper then coat the paper with cooking spray

In a bowl fitted with an electric mixer, on medium speed, beat the butter, sugar, cocoa powder, and salt until well combined and light in texture Next add in the honey and rum Finally, add the eggs, one at a time, beating well after each addition To complete the batter, stir in the chocolate and almonds and mix an additional 3 minutes.

Scrape the chocolate almond batter into the pan and tap slightly to ensure there are no air gaps

Bake for 25 minutes, or until a wooden pick inserted in the center comes out with a few moist crumbs attached The torta should be slightly fudgy in the center Allow to cool in the pan elevated on a wire rack When cool, run a metal cake spatula around the sides of the cake and invert. Pull off the paper and set the Torta right side up on a platter.

To Make the Chocolate Glaze:

In a small saucepan combine the Water, Honey and Orange Blossom Water and bring to a simmer. Add the sugar and Chocolate Stir until the chocolate has just melted Remove from the heat and transfer the glaze to a mixing bowl and mix in the cold butter, whisking frequently until the glaze has a spreadable consistency, about 20 minutes Spoon the glaze over the Torta allowing some to drip down the sides. Let stand until set.