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TO MAKE GENOISE: Preheat oven to 350F Grease and flour bottom and sides of a 14 inch x 10 inch baking pan.
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Shake out excess flour.
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Combine eggs and sugar in a medium mixing bowl.
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Place bowl in a pan of hot water.
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Beat until mixture is very thick and just warm.
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Mixture should form a ribbon when beaters are lifted.
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Remove from heat and add vanilla.
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Continue beating until mixture is almost cool.
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Fold flour into egg and sugar mixture.
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Mix in butter.
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Pour batter into prepared greased pan; level top.
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Bake in a preheated oven 20-25 minutes or until set on top.
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Cool pan on a wire rack 10 minutes.
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Run a knife carefully around the edge.
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Remove from pan.
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Cool completely on wire rack.
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Use within 36 hours or wrap and freeze up to 6 weeks.
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TO MAKE THE RUMBALLS: In a medium bowl, combine cake crumbs, sugar, almonds, rum and lemon juice.
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Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water.
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Add to rum mixture with SUFFICIENT CREAM for mixture to HOLD TOGETHER when pressed between fingers.
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Form teaspoonfuls of mixture into 18 small balls.
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Refrigerate on a baking sheet 4 hours or until firm.
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TO MAKE THE ICING, combine sugar, butter, chocolate and rum in a small saucepan.
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When chocolate and butter softens, add a tablespoon of water.
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Warm again and add sufficient water to liquefy.
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TO COAT RUM BALLS, insert a poultry skewer in center of a rum ball.
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Tilt pan of icing and dip each ball.
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Let excess drip.
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To decorate, roll in chocolate sprinkles to coat completely.
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Refrigerate in a covered container with waxed paper between layers up to 10 days Makes 18 rum balls.
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31
If you cant find superfine sugar in your grocery stores, take regular sugar and whiz in blender until it becomes like powder.
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32
Chocolates & Petits Fours.
