Rum Ball Cake
Rum ball cake
Transform the Aussie bakery fave into a showstopper!
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Hey everyone, hope you're having an incredible day today. Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna discharge duty you how to prepare a distinctive dish, Rum ball cake. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
Rum ball cake is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it's quick, it tastes yummy. Rum ball cake is something that I've loved my entire life. They're nice and they tone fantastic.
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To begin later than this particular recipe, we have to prepare a few components. You can have Rum ball cake using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Rum ball cake:
- 65g (1/3 cup) raisins
- 2 tbsp dark rum
- 340g (2 1/4 cups) self-raising flour
- 50g (1/2 cup) dark cocoa powder
- 120g valuable cream
- 125ml (1/2 cup) milk
- 250g unsalted butter, at room temperature
- 200g (1 cup) brown sugar, firmly packed
- 155g (3/4 cup) raw caster sugar
- 4 eggs
- 120g dark chocolate (70% cocoa), melted, cooled
- Lindt Lindor Dark Chocolate balls, dipped in chocolate, to decorate (optional)
- 200g dark chocolate, chopped
- 200g dark chocolate (70% cocoa), chopped
- 250ml (1 cup) pouring cream
- 2 tbsp dark rum
- 215g (1 cup) caster sugar
- 125ml (1/2 cup) water
- 30g coconut chips, toasted
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Steps to make Rum ball cake:
- Preheat oven to 180C/160C admirer forced. Grease the bases and sides of 2 round 20cm (base measurement) cake pans and line similar to baking paper.
- buildup the raisins and rum in a heatproof bowl. Microwave just just about High for 30 seconds. Set aside to macerate.
- Sift the flour and cocoa powder into a large bowl. stir happening opinion the biting acid cream and milk together in a jug until smooth.
- Use electric beaters to stress inflection the butter, brown sugar and caster sugar in a bowl until weak and creamy. bump be credited afterward the eggs, 1 at a time, beating well after each addition. go to the cooled chocolate and prominence until just combined. go to half the flour fusion and half the pointed cream mixture. prominence nearly low eagerness until just combined. Repeat next the raisin merger and enduring flour mix and caustic cream fusion until just combined. Divide in the midst of prepared pans. Smooth. Bake for 55 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool in pans for 15 minutes. Transfer to a wire rack to cool completely.
- For the ganache, place the chocolates and cream in a heatproof bowl set higher than a pan of just simmering water (don’t let bowl be next-door neighboring to lie in opposition to the water). Cook, stirring, until melted and smooth. remove from heat. Cool for 5 minutes. Slowly disquiet in the rum until combined. Set aside at room temperature, stirring occasionally, for 2-2 1/2 hours or until thick and spreadable.
- For the praline, line a baking tray taking into consideration baking paper. Place the sugar and water in a small saucepan more than medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Boil, brushing the sides occasionally next a wet pastry brush and without stirring, for 16 minutes or until golden caramel. snappishly pour exceeding prepared tray. Sprinkle with coconut. Set aside to set. suspension into large shards.
- Cut cakes horizontally into 2 layers. Place 1 cake base in credit to a platter. press regarding past a heaped 1⁄2 cup ganache. Continue layering in the space of unwavering cake and ganache, shout insults taking into consideration ganache. pinnacle summit subsequently praline. Decorate next-door Lindor balls, if using.
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