Chocolate Rum Balls “Kartoshka”, Chocolate Icebox Cake And Chocolate Roll (One Recipe Three Decadent Desserts) Recipe

Name: Chocolate Rum Balls “Kartoshka”, Chocolate Icebox Cake And Chocolate Roll (One Recipe Three Decadent Desserts)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All ingredients for the pastries or Chocolate Icebox Cake; 1/2 pound (8oz) dry sponge cake crumbs or 1 package (7oz) of sweet tea biscuits; 1/2 cup of toasted pecans or walnuts; 1/2 cup powdered sugar, sifted; 1/2 cup cocoa powder or 4 ounces unsweetened chocolate, melted; 1 stick unsalted softened butter; 3/4 cup unsweetened evaporated milk or heavy cream; 3 tablespoons dark rum (cognac can be used instead); 12 All Natural deferent Fruit Jellies (for cake); 6 Pastila sticks (for cake); To assemble the Chocolate Icebox Cake

Servings: persons

All ingredients for the pastries or Chocolate Icebox Cake
1/2 pound (8oz) dry sponge cake crumbs or 1 package (7oz) of sweet tea biscuits
1/2 cup of toasted pecans or walnuts
1/2 cup powdered sugar, sifted
1/2 cup cocoa powder or 4 ounces unsweetened chocolate, melted
1 stick unsalted softened butter
3/4 cup unsweetened evaporated milk or heavy cream
3 tablespoons dark rum (cognac can be used instead)
12 All Natural deferent Fruit Jellies (for cake)
6 Pastila sticks (for cake)
To assemble the Chocolate Icebox Cake

1
Start by crushing the sponge cake or tea biscuits and nuts into a flour or slightly more coarse consistency in a food processor. Combine all the ingredients in a bowl.
2
Use a large wooden spoon to slowly mix the ingredients together. It will first form clumps, but the longer you work at it the more butter will be mixed into the ingredients. You want to reach a sticky, uniform mix that can be rolled into balls.
3
Roll the mix into balls and coat with anything you desire. Chill and serve! It actually keeps best in the freezer, so you can just keep a few in there until you have company or want a sweet treat.
4
Divide the chocolate mix in 3 equal portions. Line an 8 by 4 by 2 1/2-inch baking loaf pan with aluminum foil and plastic wrap (overlapping a few inches).
5
Evenly spread one portion of the chocolate mix in the bottom; then top with all 12 of the Fruit Jellies.
6
Cover with the second portion of chocolate mix; then top with Pastila sticks. Top with the remaining chocolate mix. Transfer to refrigerator and chill for about 1 hour.
7
Melt 1/2 cup of bitter-sweet chocolate and cover the top of chilled cake. Freeze until ready to serve.
8
Note: Pastila is a traditional useful dainty that is known and loved since childhood. The word Pastila comes from Latin pastillus that means a cookie. This confectionary is cooked by whipping fruit-berry sauce with sugar and egg-whites and then by mixing it with hot paste syrup made of sugar, molasses and agar- agar (paste pastila) or with jelly mass (custard pastila).

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: All ingredients for the pastries or Chocolate Icebox Cake, 1/2 pound (8oz) dry sponge cake crumbs or 1 package (7oz) of sweet tea biscuits, 1/2 cup of toasted pecans or walnuts, 1/2 cup powdered sugar, sifted, and more.

Yes, Chocolate Rum Balls “Kartoshka”, Chocolate Icebox Cake And Chocolate Roll (One Recipe Three Decadent Desserts) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Rum Balls “Kartoshka”, Chocolate Icebox Cake And Chocolate Roll (One Recipe Three Decadent Desserts)

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