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Ingredients
  • Sponge Base
  • ½ cup / 50g Almond flour Reduce by 1 tablespoon if using super-fine almond flour
  • 3 tbsp / 30g coconut flour
  • 2 to 3 tablespoon allulose or sweetener of your choice
  • ¼ teaspoon baking soda
  • ⅓ teaspoon cream of tartar (baking soda and cream of tartar can be replaced with ½ teaspoon baking powder)
  • 1 ¼ tablespoon whey protein powder
  • 3 eggs room temperature, large
  • 2 tablespoon coconut oil melted, or melted butter
  • 3 tablespoon almond milk or coconut milk unsweetened
  •  
  • Coffee Rum Drizzle
  • ¾ cup freshly brewed filtered coffee cooled
  • ¼ cup dark rum or 1 teaspoon rum extract
  • 3 tablespoon allulose
  •  
  • Mascarpone Cream
  • ¾ cup mascarpone 200g
  • 1 ¾ cup double or heavy cream 440g
  •  
  • Topping
  • 2 squares / 20g dark chocolate, at least 85% cocoa solids grated
  • ⅓ teaspoon cacao powder
Steps
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