If you’ve got chocolate cake left overs in your fridge, here’s a decadent way to eat it.
Ingredients
50 gms raisins
345 gms chocolate cake
3 tablespoons dark rum
1 tablespoon condensed milk
220 gms chocolate (50% dark) – split into 165gms + 55 gms
Cocoa powder for dusting
Method
Soak the raisins in dark rum until they have plumped up.
Crumble the cake well.
Add rum and condensed milk and bring the crumbs together like you would work with dough.
Add the plumped-up raisins to the mixture. Shape into 1-inch balls. Should make about 20 – 22 balls. Cover and place in the refrigerator for about 30 minutes.
Shape into 1-inch balls. Should make about 20-22 balls. Cover and place in the refrigerator for about 30 minutes.
In the meantime, heat 1-inch of water in a saucepan and place a heatproof bowl that fits snugly over the saucepan. At no point should the water in the saucepan touch the bowl. Place 165 gms of chocolate in the bowl and melt it while stirring continuously.
When more than half the chocolate has melted, turn off the heat and continue to whisk, to continue melting it. Now add the remaining 55 gms of chocolate and whisk until completely melted.
Place each rum ball in the chocolate and use 2 forks to move them around in the chocolate. Once coated, let the excess chocolate drip from the bottom.
Place them on a parchment-lined baking sheet. Work quickly while doing this.
Once the chocolate has set, dust with cocoa powder. You can also add sprinkles soon after you place each rum ball on the parchment paper to dry.
Recipe: Tarika Singh
Camera: Chintamani Wagh & Divya Talwar
Edit: Veeru Krishan Mohan
Producer: Divya Talwar
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