CHOCOLATE RUM BALL TRUFFLES

These chocolate rum ball truffles are an absolute delight and so so easy to make and are a best use of your leftover cake shavings. A very versatile recipe which will come together in just minutes with the ingredients you have at hand in your pantry.

I make lot of boutique and sculpted cakes for weddings, birthdays and special occasions but often you are left with lots of cake shaving leftovers from designing or leveling your wedding cakes. The question was what to do with these leftovers?? Found the best solution by converting these shavings into much more decadent and interesting dessert to serve. I preserve these shaving in freezer; tightly wrapped up in the freezer bags and make use of them for many different recipes later as and when needed.

These chocolate rum ball truffles are so so delicious that you can fix up a decadent and enticing dessert to impress your friends and family within no time. These were dipped in melted chocolate and topped with sea salt flakes. The subtle hint of sea salt flakes on top just adds that extra oomph to these beauties and enhances the chocolate flavour even more. The sweet chocolate alongside the warmth from the rum makes it perfect for autumn!

Do give it a try and leave the comments below after trying out this recipe at home. I would be really delighted to hear your comments below. Happing Baking!

---

PREP TIME: 15 minutes

ASSEMBLY TIME: 25-30 minutes

MAKES: 25-30

INGREDIENTS

• 1kg chocolate cake crumbs

• 1/4 cup maple syrup

• 50g dried cherries, finely chopped

• 150g chopped nuts,(I used pistachios, pecans, walnuts and hazelnuts)

• 90 ml rum

• 1 orange, zest

For coating:

• 500g dark chocolate

• 50g butter

• 1/2 tbsp sea salt flakes

METHOD

1. In a food processor, pulse the cake and make the crumbs. Transfer to a mixing bowl.

2. Add maple syrup, cranberries, nuts, rum and orange zest. Mix them all together and stick it in the fridge for 2 hours for flavours to enhance.

3. Now using the small ice-cream scoop, make the balls slightly smaller than the golf balls. Place them on parchment paper and refrigerate for 15 minutes to cool.

4. Melt dark chocolate and butter over a double boiler, or microwave on high in 20 second increments until the chocolate is melted and smooth.

5. Using the chocolate dipping tools or fork, dip and cover the rum ball truffles with the melted chocolate and place on parchment paper. Sprinkle with sea salt flakes immediately. Leave in the fridge to set for 20 minutes.
   

COOK'S NOTES

• I made this recipe with leftover cake shavings. But to make these you can use a store bought chocolate cake or make your own to make these rum balls.

• Run can also be replaced with another liqueur of your choice to make it boozy.

• Skip the alcohol to make it for children or adults who do not consume alcohol. Infuse with orange juice instead.

• Any nuts you have in your pantry like almonds, cashews, walnuts etc. or dried fruits like raisins, sultanas, prunes or candied peels can be added instead of the nuts and fruits mentioned in the recipe.

• You can also roll the balls in cocoa powder, pistachio crumb, desiccated coconut or toasted sesame seeds or walnut crumb as a variation. See my other recipe for the variation

• These can stay fresh until a week in refrigerator.

#rumballs #dessert #desserts #chocolaterumballs #nuts #chocolatecakerumballs # #fingerfood #truffles #rumballtruffles #chocolaterumballtruffles #chocolatetruffles

EASY HOMEMADE BRAIDED BRIOCHE BREAD

Braided Brioche Bread anyone? There is nothing more satisfying than baking your own bread. Freshly home baked breads are a perfect way to win the hearts of your loved ones.

This brioche bread is ultra soft, rich, and buttery! Not only it’s delicious to eat, but easy to make too! Perfect for sandwiches, French toast or just to eat on its own.

Now here’s the funny bit… I baked this bread and never got to eat it!! Spent the whole morning preparing the bread, and. In the afternoon I baked it and took all the shots, and as soon as I finished clicking the photos I took a pause and started chatting with my kiddos completely forgetting I left the bread in studio unattended…and to my utter dismay, Pesto (my furry baby) ate the whole bread!! 😧 I made another bread from scratch the next day for us to taste but at least one member of the our family enjoyed that first loaf 😅

---

PREP TIME: 20 minutes

BAKE TIME: 40 minutes

PASSIVE TIME: 2 hours

MAKES: 1 large loaf

INGREDIENTS

For Dough

• 1/4 cup warm water

• 1 1/4 cup full cream milk, warm

• 2 tsp dry active yeast

• 175g butter unsalted, softened

• 1 whole egg + 3 egg yolks, room temperature

• 2 tbsp white granulated sugar

• 4 cups plain flour + 2 tbsp extra for dusting

• 1 1/2 tsp kosher salt

For basting:

• 1 tbsp butter, melted

• 1 egg, lightly beaten

• 1/2 tsp sea salt flakes

Equipment needed:

• 12x5x4 inch Loaf pan

METHOD

1. In a small bowl, pour warm water, yeast and sugar. Mix and let it stand for 10 minutes until it’s foamy on the top.

2. In a stand mixer bowl fitted with hook attachment, add sifted flour and salt.

3. In a small jug, pour milk and eggs and give it a quick whisk to combine. Pour the yeast water in milk mixture and stir to mix.

4. Keeping the stand mixer on low speed (speed 4) and while the stand mixer is still running, slowly pour the yeast and milk mixture and keep mixing for 10 minutes until the dough is smooth and a ball is formed. The dough shouldn’t stick on the sides of the bowl, if your dough is bit sticky add flour if need be, adding only a tablespoon at a time. Alternatively if your dough is bit tight add a tablespoon or 2 of milk and mix to make a pliable soft dough.

5. While mixer is running, add the softened butter a tablespoon at a time and let it it incorporate completely in the dough.

6. Turn the dough out onto a floured work surface and shape it into a smooth ball of dough. Since the dough will be really soft and slightly sticky, make sure your hands are lightly floured too. Place the dough in a large greased bowl, cover with cling wrap and keep it in a warm place for 2 hours or until the dough is double in size. Time may vary depending on room temperature and weather conditions. It might take 1 hour if it’s too warm outside or upto 2.5 hours if the weather is slightly cooler.

7. Once the dough is ready, remove from the bowl and divide it into four equal parts. Lightly dust the kitchen top, roll each dough piece into a 12” long fat rope.

8. Pinch the ends of the four ropes together from one end, interlace them into a tight four strand braid without stretching too much. Gently pinch the other ends together and tuck slightly underneath. Carefully lift the shaped dough with both hands from smaller ends and place it in the loaf pan. Lightly grease the cling wrap and cover the tin keeping the greased side down. Let stand for another hour for the second proving.

9. Meanwhile, preheat the oven at 190° C.

10. Once the dough proves and rises double in size, brush the dough lightly with melted butter. Whisk the egg and brush on top. Place the loaf pan in a pre-heated oven for 35-40 minutes or until the crust is deep golden brown. If the crust is weak in colour bake for another 5 minutes.

11. Remove from the oven and let stand for 10 minutes. Unmould it on the cooling rack and cool slightly (10-15 minutes). Brush with remaining melted butter and sprinkle flake salt on top. Let stand for another 15 minutes, slice and serve warm slithered with butter or clotted cream and jam of your choice.

ORANGE AND CRANBERRY CAKE (SUGAR-FREE AND GLUTEN-FREE)

Do you love your festive treats which are super delicious and not overloaded with sugar??

Well this sugar-free and gluten-free Orange Cranberry cake must be your answer.

It's the holiday season and we all are pumped up high with sugar intake with all the festive goodies and indulgent treats...hence made this super scrumptious sugar-free and gluten-free Orange Cranberry cake as i didn't want to deprive myself from festive treats and yet keeping an eye on that calorie intake.

This moist gluten-free cake is also Keto friendly recipe which is made with almond and oats flour with citrus notes from orange zest and dried cranberries. Sweetness is added with erythritol sugar which is a great substitute for the regular sugar for sugar-free treats without compromising on the taste of that normal sugar. This doesn't have any aftertaste like some other sweeteners.

Do give it a try, as I'm sure you are gonna love it. Do share your comments and feedback below to know what's your verdict on this sugar-free and gluten-free version of this amazingly delicious cake !

---

PREP TIME: 20 minutes

BAKE TIME: 60 minutes

PASSIVE TIME: 2 hours

SERVES: 12-16 slices

INGREDIENTS

For cake

• 150g unsalted butter, room temperature

• 280g / 1 1/2 cup erythritol sugar

• 3 eggs, room temperature

• 2 1/4 cup Almond meal

• 1 cup rolled oats, ground into flour

• 1 tbsp + 1/4 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 2 large navel oranges, zest and juiced

• 1 tsp vanilla essence

• 1/3 cup dried cranberries

For frosting

• 100g butter, room temperature

• 1 tbsp orange zest

• 200g agave sugar, powdered

• 2 tbsp cornstarch

• 1/4 cup almond milk, room temperature

• 1/2 tsp vanilla essence

For garnish

• 1 navel orange, sliced and quartered

• Fresh rosemary sprigs

• Handful of fresh cranberries, some cut in half

Equipment needed

• 12" x 4" loaf pan

METHOD

1. Preheat the oven to 180°C. Grease and line a large baking loaf pan with parchment paper which should be overhanging an inch from both longer sides. Clip the overhanging paper with wooden pegs to stop them falling on top of the raw batter in the oven.

2. Zest the two oranges and juice them.

3. In a bowl, sift the almond flour, oats flour, baking powder, baking soda and salt. Keep aside .

4. In a stand mixer bowl, fitted with paddle attachment, beat the butter and erythritol sugar on medium high speed until creamy and fluffy.

5. Add eggs, one at a time and beat for 2 minutes until combined. Add 1/3 cup orange juice, 1 tablespoon of orange zest and vanilla essence. Beat for another minute.

6. Add half the sifted dry ingredients to the wet mixture. Keeping the mixer on low speed, mix for few seconds until just combined. Add the rest of the dry ingredients and mix on low speed again until just combined. Do not over beat.

7. Fold the dried cranberries in the batter and pour into the prepared pan. Bake in pre-heated oven for 55-60 minutes or until fully baked. Turn the loaf pan once halfway through baking. Check the cake after 45-50 minutes, if you feel the surface of the cake is golden brown already and your cake is still raw from the center, using the oven mitts cover it carefully with aluminum foil to stop it from burning and let it bake further until completely baked. Keep checking every 5 mins inserting the skewer as each oven is different.

8. Let the cake sit in pan for 40 minutes to an hour before removing on the wire rack to cool completely.

9. For frosting, sift agave sugar and cornstarch through a fine sieve and ensure there are no lumps.

10. Using a handheld mixer or stand mixer, beat the butter until soft and creamy. Add sifted sugar mix and beat on medium speed until fluffy and pale. Add vanilla and almond milk, mix again on medium speed until soft and well combined. Don’t overwork as the butter may separate.

11. Gently fold in the orange zest and spread the frosting on top of the cooled cake. Decorate with orange quarters, fresh cranberries and rosemary sprigs.

COOK'S NOTES

• Erythritol sugar is an alternative sugar derived from sugar alcohols and is a good substitute for the regular sugar to keep your GI index in check.

• This recipe is suitable for people who are diabetic, allergic to gluten or following a Keto diet.

• Erythritol is used slightly more than the regular sugar because of its sweetness levels. So the ratio is, 1 cup regular sugar = 1 1/3 cup erythritol. It’s sugar level is generally 70% of the regular sugar. Hence, if you are using the above recipe and replacing it with regular sugar, please check the ratio and use accordingly.

• Monk fruit sugar or xylitol sugar can also be used instead of erythritol as a replacement for regular sugar. You may also combine the two sugars to sweeten the cake.

• You can enjoy this cake without frosting as well but the frosting makes it extra moist and gives it a depth of flavour and looks pretty with garnish at the same time.

• To make frosting, you may also use erythritol sugar instead. Blend the erythritol sugar into powder before using it for frosting.

• The cup measures used in the recipe above contains 250ml in a cup. Hence 1 cup = 250ml. Please use correct measurements for best results.

• Please ensure all your ingredients are at room temperature as it makes a huge difference in the texture of your cake and frosting.

• Cake can be kept for up to a week in an airtight container in the refrigerator.