- 250g of plain sweet biscuits processed into crumbs
- 4 Tbl of good quality cocoa powder (approx 30g), sifted
- 1 cup (approx 85g) dessicated coconut
- 1 x 395g can of sweetened condensed milk
- 20-40ml dark rum to taste (feel free to replace with your favourite spirit or liqueur)
- extra sweetened cocoa (sifted), grated chocolate or shredded coconut to roll the balls in
- Place biscuit crumbs, cocoa powder and desiccated coconut in a bowl and give it a quick stir to combine. Add condensed milk and rum and stir with wooden spoon until it comes together in a dough. Chill if it has softened.
- Roll into small balls with your hands and roll in cocoa powder or decoration of your choice. Place on a baking paper lined baking tray or plate and chill if serving on the day. If it starts to get sticky and melty as you’re rolling, wack it in the fridge to chill and firm up.
- If you are preparing these in advance, place the baking tray of formed rum balls in the freezer. When frozen, store them in an airtight container in the freezer. Apparently (don’t take my word for it because I always devour them quicksmart), these Rum Balls will store for a few weeks (perfect for a busy Christmas).
- Best eaten at room temperature.
Note: 1 Cup = 250ml and 1 Tbl = 15ml
(makes about 20 sandwich cookies)
Dulce de leche:
- 1 can sweetened condensed milk
- ¼ cup caster sugar
- 3 cups all purpose flour
- 4 tbs chilled unsalted butter, chopped
- 1/8 cup high quality cocoa powder (I love Valhrona)
- 1 egg plus 1 egg yolk
- 1 tbs espresso powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup plus 2 tbs milk
- Melted high-quality chocolate such as Valhrona, for coating the outside
- To make the dulce de leche, place the unopened can of sweetened condensed milk on a perforated insert inside a large pot (such as a cake cooling rack or a pasta or steamer insert) and cover with water.
- Bring to a simmer, and simmer over medium high heat, for 2 hours, turning the can twice during cooking. Make sure the can is always covered by water.
- Remove can from water and let cool before opening. Be careful when opening it, as the contents will squirt out. If contents are not thick enough, continue to boil until desired consistence is reached (making sure water does not get into can).
- For the cookies, combine ingredients until a ball forms. Shape into a disk, cover with plastic wrap and refrigerate for 2 hours. Roll out to ¼ inch thickness and cut circles out of dough using a 2-3 inch cookie cutter. Bake in a 175ºC (350ºF) oven for 10-12 minutes.
- Cool completely on a wire rack.
- Set cooling rack over a lined half sheet pan. Spoon melted chocolate over cookies.
- Spread chocolate out to an even, thin layer over tops and sides using the back of a spoon (can use the spoon to make a design in the chocolate).
- Refrigerate until chocolate hardens.
- Spread about 1 teaspoon of duce de leche onto cookies.
- 80 g butter, at room temperature
- 100 g sugar
- 2 eggs, at room temperature
- 300-350 ml milk
- 1/2 tsp baking powder
- 800-900 g flour
Condensed Milk Cream:
- 500 g boiled condensed milk – dulce de leche
- 700 ml whipped heavy cream
- 500 ml milk
- 4 tbsp starch – i used corn flour
- 2 eggs
- sugar optional but recommended – use as much as you like depending on how sweet you like it
For the layers of your cake
- Beat the butter with sugar until light and fluffy.
- Beat eggs, add to the butter mixture and beat until combined.
- Pour the milk, stir well.
- Add about 150 g of flour mixed with baking powder and beat until smooth. Slowly add the remaining flour to form a stiff dough. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Cover with plastic wrap and set aside in a warm place for about 30 minutes.
- Divide the dough into 20 equal portions… (i weight .. each about 75g). Lightly flour the surface and the rolling pin. Roll out the dough until it makes as thin as a crepe. Poke the dough with a fork to prevent bubbles from forming while baking.
- Bake at temperature 170-180 ºC for 4-5 minutes. Cut out equal circles from each baked “crepe”. Leave the cuttings for decoration.
For the Condensed Milk Cream
- Beat the eggs with starch until combined.
- Put milk in a heavy-bottomed pot over medium heat. Add the eggs mixture into the warm milk. Low the heat and cook stirring constantly to prevent scorching for about 10 minutes or until thickened. Let it cool for a little bit.
- Add the boiled condensed milk. Stir well. Cool. Add the whipped heavy cream and stir again.
- Each layer coat with the cream (about 4 tbsp). The top layer and the sides coat with the cream too. Decorate with the remains of the cake.
- Cool at least 6-8 hours.