Name: Carolina (Chocolate-Coated Sponge Cones)
Yield: about 20 pieces
Cuisine: Romania
Ingredients: 400 g sponge cake scraps (or a baked cocoa sponge, crumbled); 100 g ground walnuts; 16 g cocoa powder; 3 tbsp rum; 100 g apricot jam; 50 g butter, melted; 200 g dark chocolate; 50 g butter, for the coating; plain biscuits or thin sponge rounds

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

Filling

Chocolate coating

200 gdark chocolate
50 g¼ cupbutter, for the coating

Bases

plain biscuits or thin sponge rounds

Method

Crumble the sponge cake scraps (400 g) finely. Mix with the ground walnuts (100 g), cocoa powder (16 g3 tbsp), rum (3 tbsp), apricot jam (100 g) and butter (50 g¼ cup). The mixture should hold together when pressed.
Shape into small cones or domes about 5 cm (2 inches) tall and set each on a biscuit or sponge round.
Refrigerate 1 hour, until firm.
Melt the dark chocolate (200 g) with the butter (50 g¼ cup). Dip or spoon it over each piece to coat completely. Refrigerate until set.