Romkugler
Romkugler is a classic Danish dessert which is always on my “to indulge in” list when I go back home for a visit. I love these little balls. They used to be made from left-over cake in the bakery to avoid waste, but I imagine nowadays cakes are probably made specifically for this purpose. So next time you have some left-over cake (yeah right, who has left-over chocolate cake) toss it into the freezer, and then when your ready, make Rum Balls. Your family will love you for it.
It took me a little while to figure out the best process for making the sprinkles stick. The original recipe did not use chocolate to make the sprinkles stick, and without the chocolate, they just don’t stick very well. First I tried dipping the ball into the melted chocolate, but it was too much chocolate and it took way too many sprinkles to cover the ball. Then I simply just dipped the ball into the chocolate halfway, and used my fingers to smir a thin chocolate coating all over the ball. Then I tossed it into the sprinkles, and the sprinkles stuck perfectly to the ball. Traditionally the sprinkles are chocolate sprinkles, but it can be any kind, any color sprinkles, coconut or chopped nuts, whatever you like. You can also use real rum instead of imitation rum but I think the flavor is much better with the imitation rum.
Romkugler
Romkugler – Danish Rum Balls (makes approx 25)
Ingredients:
200 g (7 oz) left-over chocolate cake
50 g (1.75 oz) marzipan
1 1/2 teaspoon unsweetened cocoa
100 g (3.5 oz) semi-sweet chocolate, divided
1 tablespoon raspberry preserves, seedless
1 tablespoon imitation rum
100 g (3.5 oz) sprinkles
Directions:
Give chocolate a quick chop, divide into half (two 50 gram portions) and set aside.
Using a food processor or a hand-mixer, process left-over cake, marzipan and cocoa until crumbly. Melt the first half portion of chocolate in microwave or over a water-bath until smooth. Add melted chocolate, raspberry preserve and imitation rum to cake crumbs, mix until combined. Roll into small balls and refrigerate for 30 minutes.
Melt the second half of chocolate in microwave or over a water-bath until smooth. Take one ball at the time, dip halfway into melted chocolate and using your fingers, smear chocolate around ball to make it sticky. Toss ball into sprinkles and turn to cover with sprinkles. Repeat with remaining balls. Place balls onto a cookie sheet and refrigerate. Store in covered Tupperware container, keep refrigerated. Enjoy!
My Danish Kitchen 
These look so pretty and sound scrumptious! I have made the Kentucky Bourbon Balls…and will have to give these little delights a try! Very nice!
Thank you Victoria, I don’t believe I’ve ever had Kentucky Bourbon Balls…sounds intriguing 🙂
The Danish Rum Balls photographs harmonize so well with your banner, pretty!
Such attention to detail. But rum extract instead of rum??? We often have left overs, the few times we make chocolate cake, so this recipe will come I n handy.
Susan, thank you for your kind words. You’re right, that banner goes particularly well with the Rum Ball pictures 😄 As for the rum, it’s a preference thing. Personally I think you get a more intense flavor from the rum extract, but you could do a combination of both or maybe just rum, whatever you think is best. I am already saving up cake leftovers for my next batch. Have fun baking.