John Myers
Ingredients for 1 servings:
- 200 g cake (cake leftovers)
- 100 ml rum, 54%
- 100 g dark chocolate
- 100 g dark chocolate coating
- 1 ½ tsp butter
- 1 ½ tsp cocoa
- 2 tbsp powdered sugar
- 100 g coconut flakes
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Made from cake leftovers and no baking required.
Place the cake scraps, e.g., from the recipe http://www.chefkoch.de/rezepte/2978141450473832/Urmelis-cremige-Pfirsich-Kaese-Sahne-Toertchen.html, in a large bowl and crumble with your hands. Pour the rum over the cake. Finely chop the chocolate and couverture, cover, and heat in the microwave at 300 watts for about 2-2.5 minutes, stirring occasionally. Stir the butter into the chocolate mixture. Sift the cocoa powder and powdered sugar over the mixture and mix well. Pour the chocolate mixture into the cake crumbs, mix with a spatula, and refrigerate for about 1 hour. Place the coconut flakes in a shallow bowl. Using a teaspoon, scoop out small balls of the chocolate-rum mixture, shape them into balls, and roll them in the coconut flakes. Store in a container in the refrigerator. Tip: You can also use 200 g of chocolate if you don’t have any chocolate coating.
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