Cake Pops with Chocolate Frosting

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Cake Pops with Chocolate Frosting
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Health Score:
4,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
20
For the cake pops
3 eggs
100 grams sugar
100 grams Pastry flour
100 grams ground Hazelnuts
4 tablespoons cocoa powder
½ teaspoon Baking powder
80 milliliters vegetable oil
6 tablespoons milk
30 grams butter
130 grams Mascarpone
80 grams powdered sugar
For decorating
colorful Chocolate candy
colorful Sugar pearls
Hazelnut brittle
250 grams Milk chocolate couveture
How healthy are the main ingredients?
Mascarponesugaregg

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.