This recipe is intended to use up any regular chocolate cake, however I used my left over salted caramel chocolate cupcakes and some of the cherry filled version. As a consequence I didn't need any additional jam, just from blitzing the left over cupcakes I ended up with a fairly gloopy paste, especially after I added the rum. To thicken it up a little I added in a couple of handfuls of rolled oats and blitzed them up a bit too. This was inspired by the Swedish chokladboll. You may need to adjust the quantities depending on the moistness of the cake you're using. The most important thing is that you achieve the right consistency of a thick paste.
around 800g left over cake bits
3 - 4 tbsp jam (apricot or dark cherry work particularly well)
1/2 cup dark rum (or more to taste)
rolled oats if needed
150-180g dark chocolate vermicelli/desicated coconut/roasted, flaked almonds/chopped hazlenuts for coating
- Put the cake and cocoa in the food processor and blitz until all the cake is pulzerised to fine crumbs. You can do this by hand in a large bowl and using a fork. It is time consuming but will give you good results.
- Add the jam then pulse or stir until thoroughly combined.
- Pour in the rum and mix for 20 seconds or so.
- At this stage, if the mix is too runny add in the oats and blitz. Don't get carried away by adding too much in one go. Add a little at a time and mix thoroughly after each addition until achieve a thick paste.
- Remove the mix from the bowl and place in another container to firm up in the fridge for at least 30 minutes.
- Once the mixture has chilled and firmed up remove a spoonful at a time and roll in your chosen coating. Place in paper cases for added glam and serve.