Two Chocolate Cake Pops

A new culinary attempt!

After being tempted by the many Cake Pop creations on the web, I decided to take the plunge and make my first batch.

I opted for a safe bet: the combination of a dark chocolate/cream cheese cake and a white chocolate frosting.

The knack is still to be worked on but the result is very good! The texture of the cake is to die for!

I give you the recipe below:

Step by step for around XNUMX Cake Pops

[necessary material: x30 lollipop sticks + a support to prick them)

1 / >>> Chocolate cake (simple recipe)

- Preheat the oven to 180°c.

- Melt 125g of semi-salted butter and 200g of dark chocolate in a bain-marie (or microwave for speed).

- In another container, beat 3 eggs with 125g of sugar.

- Gradually add 100g of flour while continuing to mix.

- Once the mixture is smooth, pour in the melted chocolate/butter. Your dough is ready!

- Pour the dough into a buttered mold (or without butter if using a silicone mold like mine).

- Bake for 28 minutes. Check the cooking with the tip of a knife.

- Leave to cool on a rack.

2 / >>> Crumbling and icing

- Unmold the resulting cake and blend it to reduce it to crumbs.

- Add 1 can of Philadelphia cream cheese (150g) and mix everything until you obtain a homogeneous texture (you should no longer see the Philadelphia).

- Then form small balls with your hands (the size depends on your lollipop sticks), place them on a plate and leave them in the fridge for around 1/2 hour.

- Meanwhile, prepare the icing by melting 300g of white baking chocolate in a bain-marie. The texture should be as smooth as possible.

- Take the balls out of the fridge. Take a skewer and dip it 1cm into the icing, then stick it into a ball, up to halfway.

- Then dip the ball completely into the white chocolate. And tap the top of your hand to remove the excess icing.

- Then decorate as you wish (vermicelli, stars, glitter, etc.) and stick your cake pop into your polystyrene support.

- Refrigerate for at least 1 hour so that the icing solidifies. Remove just before serving.

Treat yourself! Return to childhood guaranteed!

Little +: for my first try, I opted for a "neutral" white chocolate icing, easy to find in stores. However, be aware that there are many colors of icing in the form of Candy Melts (colored chocolate chips to melt). They have the advantage of allowing a smoother icing, and also harden less quickly, in short, I should try these Candy Melts next time!

A detailed video on the making of Cake Pops was made by the queen in the matter, Bakerella, to see before starting!