SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://www.byrontalbott.com/byrontalbottFACEBOOK: http://www.facebook.com/botalbottTHE TALBOTT VLOGS: http://www.youtube.com/racheltalbottKITCHEN EQUIPMENT:KitchenAid MIxer: http://amzn.to/1uVzrxUCake Pans: http://amzn.to/1viiZo6Offset Spatulas: http://amzn.to/1nEVPVHInduction Stove Top: http://amzn.to/1kZnP7fVitaMix Blender: http://amzn.to/1pb4qiLINGREDIENTS:Cake Batter :4 whole eggs1 tbsp vanilla extract1/4 cup milk2 tbsp dark rum (optional) 3/4 cup sugar3/4 cup brown butter1/2 cup cake flourChocolate Glaze:1 cup dark chocolate1/2 cup heavy cream1tbsp dark rum (optional)1/2 envelope of gelatin1/2 cup water