Cut the cake into smaller pieces and pour it in a food processor.

Grate the marzipan and melt the chocolate; pour it into the food processor. Also add the raspberry jam and rum essence.

Run the food processor until all the ingredients are completely mixed into a sticky dough.

Roll the chocolate dough into two logs with a length of about 40 cm (15 inch) each. Let the logs cool in the fridge while preparing the marzipan covering.

Make the marzipan covering: Start by bringing the marzipan to a room temperature. Using a rolling pin; roll the marzipan into a thin squared piece. If you sprinkle the kitchen table with a little icing sugar, then the marzipan will be easier to remove afterwards. You can also try using a sheet of parchment paper instead of icing sugar.

Divide the rolled marzipan into two pieces.

Place the chocolate logs on the marzipan and roll them so that the entire logs are covered with marzipan.

Cut the logs into smaller pieces with a length of about 8-10 cm (3-4 inch).

Melt the chocolate in a water bath or using the microwave on low heat.

Cover a chopping board or similar with parchment paper.

Dip each end of the logs in the chocolate and place them on the parchment paper.

Let the logs cool off until the chocolate is completely hardened.