Crumble the cake with your fingers and pour the crumbs into a bowl. 

Add almond flour, blackcurrant or raspberry jam, rum essence, and cocoa.

Melt the chocolate in a double boiler and remove from the heat.

Add the melted and slightly cooled chocolate to the cake mixture and mix everything well.

You can also put all the ingredients for the rum balls in a food processor and blend until the mixture is cohesive.

Form the cake mixture into approximately 50 rum balls.

Pour sprinkles into a deep plate and roll the rum balls in them. 

Store the finished rum balls in the refrigerator until ready to eat.