This is an all-time classic Danish cake. It is actually made from leftover cake, and has been a cheap cake at most baker shops. Now I do not believe that rum balls are cheap cheap anymore, most baker shops make these from cakes baked solely to be used in the rum balls.
My version is made with good chocolate, marzipan and almonds to elevate the classic rum balls. You can use real rum, when making these, but you get more flavor by using an extract.
Makes about 50 small balls.
- 500 g leftover cake, chocolate cake, brownies and pound cakes will work
- 50 g marzipan, grated
- 50 g sliced almonds, toasted on a dry skillet till fragrant
- 2 tablespoons unsweetened cocoa powder, I use Valrhona
- 75 g melted dark chocolate, I use Valrhona
- 1-2 tablespoons raspberry jam
- 4 teaspoons Rum Extract
- 300 g dark chocolate, I use Valrhona
- chocolate sprinkles
Mix all the ingredients in a stand mixer using the paddle attachment until you have a soft dough. Roll the dough into small balls, and let them cool for about 30 minutes before coating.
Temper the chocolate, and set up a station for coating. Put the sprinkles in a medium bowl. Place a piece of parchment paper on the counter for the coated rum balls.
Coat the balls with chocolate, and roll them in the sprinkles right away.
You can also roll the dough into a log, cover it with marzipan, cut into small logs and dip the ends in tempered chocolate. Now you have Træstammer or truffle logs.