These chocolate cake rum balls are a luxurious version of a Danish bakery classic “Romkugler”. A great way to use left-over chocolate cake – if such a scenario would ever happen!
Chocolate cake rum balls
150 g chocolate cake, in small pieces
35 g marmalade (raspberry or blackcurrant)
50 g hazelnuts, finely chopped
15 g dark rum, Zacapa for instance.
15 g cacao powder, from Valrhona preferably
Mix all the ingredients well together to combine and make 5 balls out of the dough.
Roll them in shredded coconut, freeze-dried raspberries and cacao nibs.