Rum Balls

For the rum balls, first separate the eggs for the chocolate sponge. Beat the egg yolks with the sugar and water for about five minutes until they form a creamy, whitish mass. Preheat the oven to 180 degrees top and bottom heat.

Add the pinch of salt to the mixture, sift the flour and cocoa over it and fold in briefly. Line a cake springform pan (28 cm ø) with parchment paper and pour in the batter. Smooth the surface, bake the sponge for about 35 minutes, when cool cut into cubes and drizzle with the rum.

For the cream, whip the cake cream powder with the milk as well as the whipping cream for four minutes with a mixer or in a food processor. Add the melted butter and whip again for one minute. Add the sponge cubes to the cream in batches and fold in to make a smooth mixture. Place this chocolate mixture in the refrigerator for about half an hour.

Then, using an ice cream scoop or a tablespoon, scoop out about 20 portions and roll into balls with your hands. Roll the rum balls in the chocolate sprinkles, place them in paper sleeves and refrigerate for at least 120 minutes.

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