Dessert with Cocoa and Chocolate

Name: Dessert with Cocoa and Chocolate - Aureliana A.
Ingredients: * 250 g leftover sponge cake; loaf cake; pastries; wafers; biscuits; etc. (ground) * 210 g sugar * 300 ml water (the original recipe uses 345 ml water) * 20 ml rum (I used Bacardi) * 125 g chopped nuts * 6 tablespoons of freshly sifted cocoa (only 3 tablespoons of the; 2 tablespoons of grated chocolate

Desert - Dessert with Cocoa and Chocolate by Aureliana A. - Recipia

To prepare a delicious recipe for candy from leftover cake, start by making a simple yet flavorful syrup. In a saucepan, add a suitable amount of sugar and water, along with vanilla essence. Place the saucepan over medium heat, stirring constantly until the sugar completely dissolves and the syrup begins to boil. Let it boil for a few minutes, then remove it from the heat and let it cool completely. Once the syrup has cooled, add the rum, which will give an unmistakable flavor note. Next, prepare the leftover cakes, cookies, or wafers you have on hand. Grind them finely using a food processor or mixer until you obtain a homogeneous powder. Add this powder to the cooled syrup and mix well until you achieve a uniform composition with a pleasant texture. Separately, take the butter at room temperature and mix it with the spiral beaters of the mixer until it becomes creamy and fluffy. This step is essential, as well-beaten butter will give an airy consistency to the composition. Once the butter is ready, carefully incorporate it into the cake and syrup mixture, stirring with a spatula to avoid losing the air trapped in the butter. Now add the chopped nuts, which will provide a crunchy note and a special taste. Mix everything very well so that the nuts are evenly distributed in the composition. After obtaining a homogeneous mass, place the composition in the refrigerator and let it set overnight. This step is important to obtain candies that can be easily shaped. If you notice that the mixture is too wet, you can add, as needed, a little fine breadcrumbs, but I chose to reduce the amounts of water and butter to avoid this step. The next day, take the composition out of the refrigerator and, using your palms, form small spheres of the desired size. To give them an attractive appearance, roll each candy in cocoa, and if you want to add an extra flavor, you can use grated chocolate. Place the candies on a platter and decorate it with grated chocolate for an elegant look. Finally, keep the candies cool until serving. These delicacies are perfect for being offered as a dessert at a party or simply to indulge yourself after a long day.

Ingredients

* 250 g leftover sponge cake
loaf cake
pastries
wafers
biscuits
etc. (ground) * 210 g sugar * 300 ml water (the original recipe uses 345 ml water) * 20 ml rum (I used Bacardi) * 125 g chopped nuts * 6 tablespoons of freshly sifted cocoa (only 3 tablespoons of the
2 tablespoons of grated chocolate

Dessert with Cocoa and Chocolate

Ingredients

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