Chocolate Cake Lollipops
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
- For the cake
- ⅓ cup softened butter
- ⅓ cup sugar
- 2 eggs
- 1 cup flour (scant)
- ⅓ cup hazelnut flour
- Baking powder
- 4 Tbsps milk
- For the icing
- ⅕ cup softened butter
- ½ cup powdered sugar
- ½ cup cream cheese (plain)
- To decorate
- 7 ozs Milk chocolate (for cooking)
- 2 Tbsps cream
- 1 tsp vegetable oil
- ⅓ cup finely chopped Hazelnuts
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Line a springform tin with grease-proof paper.
2.
Cream the butter and sugar together then beat in the eggs, one at a time. Mix the flour with the nuts and a pinch of baking powder, then mix into the butter and eggs, alternating with the milk, until you have a thick, smooth, pourable mixture. Tip the mixture into the tin and bake for approx. 30 minutes; do the cocktail stick test.
3.
Take the cake out of the oven and leave to cool, then take out of the tin and crumble into a bowl.
4.
For the icing, beat the butter with the icing sugar until pale and creamy, then gradually stir in the cream cheese. Mix with the crumbled cake and shape into small balls. Push these onto wooden skewers and chill in the refrigerator for approx. 1 hour.
5.
Melt the chocolate in a bowl over hot, but not boiling water. Stir in the cream, oil and nuts. Dip the pops in the chocolate, getting a good coating all over. Leave to set, then serve.
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