- 2 Eggs
- 150 grams Sugar
- 1 packet Vanilla sugar
- 2 drops Bitter almond (extract)
- Baking powder
- 50 grams mixed Blanched hazelnuts
- 100 grams chopped Blanched hazelnuts
- 1 generous pinch Butter
- 400 grams White couverture chocolate
- 4-5 tablespoons kirsch
Line a springform pan 26 cm in diameter (approximately 10 inches) with parchment paper. For the batter: Beat the eggs, vanilla sugar and 75 grams of sugar until creamy. Combine flour, baking powder and hazelnuts and fold into the egg mixture. Place the mixture immediately into the springform pan and bake in preheated oven at 200°C (gas mark 3) (approximately 400°F) for about 20 minutes.
Remove from the pan and let cool on a wire rack. Remove parchment paper and crumble the cake in a mixing bowl.
For the brittle: Heat the hazelnuts, sugar and butter in a saucepan and continue stirring until everything is browned. Let cool on parchment paper.
Melt 100 grams of the chocolate. Add the melted chocolate, all but 2 tablespoons of the brittle and the kirsch to the cake crumbs and mix well. Form balls from the mixture and chill for one hour.
Melt the rest of the chocolate and coat the cake pops with it. Sprinkle some with the remaining nut brittle. Let solidify. Use the remaining chocolate to add a second coat of chocolate to the cake pops without brittle.