Chocolate and more chocolate. Bwahahahahaha…!!
I am a little high, I didn’t realize that when making rum balls the rum is supposed to go in the bowl and not in the chef. Oops..!! hic…!!
Pardon me…!! Anyhoo my lovelies, continuing on my expedition to rid myself off the left over cake in the fridge. And the rum bottle laying in dad’s bar had been calling for my attention for a while now, yes, she would whisper in my ears every night. Sweet nothings are never sweeter till they come from a bottle of alcohol. Hic…!!
I found some great recipes online for rum balls, and obviously they grabbed my attention. But as was expected when the cook is high, I made a mistake, I forgot the fact that the frosting on the cake will only make the whole thing too mushy to settle into actual balls. It was super fun to mash the cake first in the processor then by hand (and then licking each finger clean, but that’s for late) but the combo of frosting and rum only made it more flowey.
But you know me, I am not backing down. I threw in a little flour, some chunks of bread to hold the whole thing together and it worked slightly better.
Now instead freely flowing by itself, the chocolatey mix could stand on its own. I was tempted to give it a funny shape but I had to restrain myself.
Set it on a sheet of baking paper and pop it into the freezer. I was expecting this to harden but like the previous chocolate mess I made this one too was soft. Though personally this one was more fun, maybe it was the alcohol content, I couldn’t stop at one. Plus the fact that it was made in one single chunk I had a ball ripping it into tiny pieces with my bare hands (I think mother was right, I was a destructive child).
Oh well! I will chuck the modesty out the window for this one and tell you, it was one hell of a success.
Almost like the cake melting in your mouth with a splash of rum.
- ½ kg cake (that’s roughly 1 lb)
- ¼ cup rum
- Hand full of almonds
- 1 tbsp flour
- 1 slice of bread
Mash the frosty cake, use the processor if you must, but I think it is much more fun by hand. Mix in the almonds in the processor if you are using it. Else just chop them and add them later.
Add the rum and mix it all in.
Slowly add the pieces of bread and the tbsp of flour. Mix it all and let it rest.
Pour it out on a baking sheet and keep it in the freezer.
Let it set for a couple of hours. I didn’t let anyone touch it for atleast 5 hours.
Then take it out. you can tip into it right away as I did. Or dust it with a little castor sugar or maybe the milk sugar icing we used in cinnamon swirls.
Completely your choise, I found it delicious with ice cream as well.
Do tell me how your experience was with the recipe.
And if any improvements or suggestions do let me know.