Homemade German Rum Balls – Rumkugeln
In the early nineties, I hosted a reception for a German political delegation visiting the United States. Our home was their last stop after many receptions and before leaving. I was on a tight budget and a catering service was not an option. So, I made a Bone Marrow Soup as an appetizer and had two buffets; one with main course using whatever meat was left in the freezer and one with desserts that included the Homemade German Rum Balls. The delegation arrived in a Limousine with Mr. X, his assistants, and the driver. I will never forget; before they left, they returned to the dessert buffet, wrapped the goodies in paper napkins and placed them in the pockets of their pants. Following the Petit Four these Rum Balls called Rumkugeln in Germany were their favorites.
Ingredients for the sponge cake for Homemade German Rum Balls:
- 2 egg whites, XL
- 2-3 tablespoons of water, cold
- 100 g (3.52 oz) of sugar
- 2 egg yolks, XL
- 30 g (1.05 oz) of flour, all purpose
- 30 g (1.05 oz) of Gustin OR cornstarch OR potato starch
- 1 teaspoon of baking powder
- 20 g (0.70 oz) of cocoa
Ingredients for Rum Balls:
- prepared sponge cake (see below), in crumbles
- 70 g (2.46 oz) of butter, soft
- 80 ml (2.70 oz) of rum
- 90 g (3.17 oz) of chocolate 90-100% cocoa, (for dough)
- 150 g (5.29 oz) of chocolate 70-80 % cocoa (for dipping rum balls)
- 1 teaspoon of shortening OR coconut oil
- 350 g – 400 g (12.34 oz – 14.10 oz) of chocolate sprinkles
Preparation of sponge cake:
Separate the egg yolks from the egg white using an egg divider. In a large bowl beat the egg whites with the cold water until stiff using a handheld electric mixer or a stand mixer. Add the sugar to the bowl and beat until smooth. Fold the egg yolks into the egg white mix. Mix the flour, baking powder, starch, and cocoa together and sift into the bowl. With a large whisk or dough blender fold the flour mix into the egg white mix, working from the edges towards the center of the batter. Do not beat or stir.
Preheat the oven to 180-200°C (360-390°F). Pour the batter in a buttered Springform pan (I used 28 cm – 11 in) and bake the cake for 12-15 minutes on the middle rack. After baking the cake place it immediately on a cooling rack.
Finishing the Homemade German Rum Balls:
When the cake has cooled down, break it in small pieces. Add the rum and butter to the cake pieces. Melt the 90 g (3.17 oz) of dark chocolate and in a bain marie and add it to the cake pieces. Mix the ingredients with an electric handheld mixer until a dough has formed.
Portion the dough with a teaspoon and form small balls between your hands.
Melt 150 g (5.29 oz) of dark chocolate in a bain-marie and add the shortening. If the chocolate is still too thick, add some more shortening. Using a wooden skewer dip the balls into the melted chocolate and then into the chocolate sprinkles. Place the finished Rum Balls on a baking sheet covered with baking paper to dry.
After the Rum balls are finished, place them for 3-5 minutes in the freezer to harden. Store the Rum balls in the refrigerator. To try the Orange Liqueur Cookies click here, Pumpkin Liqueur Cupcakes click here, and German Recipe Kalter Hund-Heinerle click here.