Cariocas with vanilla

Name: Cariocas with vanilla
Yield: 50 servings
Cuisine: British
Ingredients: 200 g crumbled sponge cake (from leftover cake); 700 g dark chocolate; half spoonful of butter; 300 g vanilla (mastic-flavoured sugar paste); 3/4 cup syrup from a sweet preserve (bergamot is perfect); 300 coarsely ground walnuts; 2 tbsp cognac or whiskey

Cookpad Greece @cook_8238176

Greece

The original recipe with vanilla and crumbled sponge cake...

Recipe by ΛαδοΜπούκι

The original recipe with vanilla and crumbled sponge cake...

Recipe by ΛαδοΜπούκι

Cookpad Greece @cook_8238176

Greece

The original recipe with vanilla and crumbled sponge cake...

Recipe by ΛαδοΜπούκι

The original recipe with vanilla and crumbled sponge cake...

Recipe by ΛαδοΜπούκι

Saved

Ingredients

50 servings

200 gcrumbled sponge cake (from leftover cake)
700 gdark chocolate
halfspoonful of butter
300 gvanilla (mastic-flavoured sugar paste)
3/4 cupsyrup from a sweet preserve (bergamot is perfect)
300coarsely ground walnuts
2 tbsp cognac or whiskey

Saved

Steps

1

Melt 300 gr chocolate together with the vanilla using a bain-marie.Add the syrup, stir, add the cognac and stir again.
2

Put the crumbled sponge cake in a bowl with the walnuts, add the chocolate mixture and stir well.
3

Place the mixture in the fridge so that it tightens.
4

Put the mixture onto a plastic wrap, roll it into a cylinder, wrap it well and place in the fridge for a day.
5

Melt the rest of the chocolate (400 gr) in bain-marie together with the half spoonful of butter.
6

Remove the plastic wrap and cut the roll into slices about half a centimeter each. We leave them for a while in the freezer till well frozen.
7

Dip them into the chocolate (which we always keep over very low heat) using two forks.
8

Lay them out on baking paper and let them cool for a few hours (or put them back in the freezer for a while).
9

Wrap the cariocas in aluminum foil and keep them in the fridge.