Cake Pops with Chocolate Frosting

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Cake Pops with Chocolate Frosting
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
20
For the cake pops
3
100 grams
100 grams
100 grams
ground Hazelnuts
4 tablespoons
½ teaspoon
80 milliliters
6 tablespoons
30 grams
130 grams
80 grams
For decorating
colorful Sugar pearl
250 grams

Preparation steps

1.

Preheat the oven to 200°C (approximately 400ºF) and line a springform pan with parchment paper.

2.

Beat the eggs with the sugar until light and fluffy. Combine the flour with the nuts, cocoa and baking powder and mix into the egg mixture. Alternately, stir in the oil and milk.

Pour the batter into the tray and bake for about 30 minutes, checking with a toothpick. Remove the cake from the oven and allow to cool. Loosen the cooled cake from the tray and crumble into a bowl.

3.

Beat the butter with the mascarpone and the powdered sugar until smooth and stir in the cake crumbs. Bring the mixture together to form small balls.

Line a kitchen board with plastic wrap and place the balls on it. Refrigerate for approximately 1 hour.

4.

Put the chocolate beans into a freezer bag and crush them with a rolling pin.

5.

Melt the chocolate coating over a pan of hot (not boiling) water. Remove from the heat and allow to cool slightly.

6.

Thread the balls onto shish kebab skewers and dip them into the chocolate. Drain the excess chocolate and roll on a plate of sugar pearls, brittle or chocolate buttons.

7.

Allow the cake pops to cool and serve.