A recent disaster forced me to think of ways to salvage my not-so-great chocolate cake. The cake itself wasn’t terrible- but I had to cut off its top and sides to frost it. The frosting was a disaster and I was left with a too-sweet-to-eat cake and a heap of left over crumbly cake sides.
I remembered eating rum balls once long ago. Basically cake infused with a bit of rum, some chocolate and lots of nuts. The perfect rescue route!
After reading several recipes on the internet, I came up with this one.
- 1 1/2 C of crumbled chocolate cake
- 1/3 C of chopped nuts( walnut and raisin)
- 2-3 tbsp melted chocolate (Morde chocolate mixed with Amul Cream)
- 2-3 tbsp rum (Old Monk)
- desiccated coconut (optional for coating)
- Crumble the cake left-over with your fingers.
- Melt chocolate in a double boiler. To get a smooth consistency, add some Amul cream. I used about 30 gms of chocolate and 2 tbsp of cream. You can moderate this- basically the consistency should be slightly on the thicker side so that it binds well with the crumbled cake.
- Chop the walnuts and raisins.
- In a bowl, mix the crumbled cake,chopped walnuts and raisins and pour in the melted chocolate and rum.
- Divide the “dough” into equal parts and rolls into balls.
- In a plate place some desiccated coconut and roll the balls in it. I ran out of coconut so the balls were left plain.
- Refrigerate for a 10-15 mins to set.
I got 8 balls (2” each) which was good enough for us. You can multiply the ingredients to make a large quantity of rum balls. Pardon the picture quality. It was a long day, made longer by the cake disaster!