Ingredients
Scale
For Sponge
- 63g All-Purpose Flour
- 63g Castor Sugar
- 6g Cocoa Powder
- 1g Baking Soda
- 36g Oil
- 1ml Apple Cider Vinegar
- 66ml Milk
- 1ml Vanilla Essence
- 1g Salt
For Ganache
- 100g Dark Chocolate
- 50g Fresh Cream
For Assembly
- 250g Tempered Dark Couverture Chocolate (For Dipping)
- 2 tbsp Dark Rum
- White and Dark Compound Chocolate For Garnish (Melted)
- Gold Flakes For Garnish
Instructions
Method For Sponge:
- Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line a 6-inch round tin.
- In a bowl, sieve all dry ingredients, i.e., flour, sugar, cocoa powder, baking soda, and salt. Give this a good mix.
- In another bowl, mix all wet ingredients- milk, apple cider vinegar, oil, and vanilla essence.
- Now add dry ingredients to the wet ones and make a smooth batter.
- Pour the batter into the lined tin and bake at 180C (OTG mode: lower rod only) for 20 minutes.
Method For Ganache
- Melt dark chocolate and warm the cream in a microwave.
- Mix the two until a homogeneous ganache is formed.
Assembly of the Rum Balls
- Crumble the sponge with a fork. Add ganache and 2 tbsp dark rum to it. Mix well.
- Now, make balls of 20gm each.
- Insert toothpicks in each ball and freeze them for 30-40 minutes.
- Now hold the balls using a toothpick and dip them in chocolate. Place them back on a lined tray for the chocolate to set. Remove the toothpicks gently.
- Decorate the balls by drizzling dark and white chocolate using a piping bag. Garnish with some gold flakes.
- Prep Time: 15 minutes
- Assembly Time: 40 to 50 minutes
- Cook Time: 30 to 40 minutes