1 chocolate cake (see Chocolate Cake recipe)
1 cup sultanas
1½ Tblsp Rum
1/8 Tspn Relief
375g Dark Chocolate
Coconut for rolling
Place sultanas, Relief and rum in a sealable container and toss to cover the sultanas. Seal and allow to sit for 1 hour.
Place chocolate cake in food processor and turn into crumbs.
Melt chocolate over double boiler on low heat. When melted add a pinch of Relief and stir through. Mix the rum and sultana mix through the cake crumbs. Stir through the chocolate. Using your hands ensure chocolate is fully incorporated into the cake crumbs. Roll into balls and then roll into coconut to coat. Keep refrigerated until required.