Cake pops disco ball
easy
105 mins
105 mins
Ingredients
- 300 g Dark chocolate
- 125 g Butter or margarine
- 1 pinch Salt
- 1 package Vanillin sugar
- 125 g demerara sugar
- 3 Eggs (size M)
- 15 g Cocoa powder
- 50 g chopped almonds
- 225 g Flour
- 1/2 package Baking Powder
- 8 TABLESPOONS Milk
- 200 g Rose hip bread spread (e.g. Schneekoppe)
- 125 ml brown rum
- 2 tin(s) (50 g each) Glitter sugar "Metallic Silver
- 1 TEASPOON edible glitter stars "dark silver
- 30 (15 cm) Lollipop Sticks
- 7-10 Tbsp Grease
Directions
- 1
Chop 100 g chocolate very finely. Cream fat, salt, vanillin sugar and brown sugar with the whisk of the hand mixer. Add the eggs one after the other and stir in. Mix cocoa, almonds, flour and baking powder. Alternately stir in with the milk. Put the dough into a greased springform pan (26 cm Ø), smooth it down
- 2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the springform pan from the oven, place on a cake rack and let it cool down
- 3
Roughly chop 200 g chocolate and melt over a warm water bath. Lift out and let cool a little. Remove the cake from the mould, crumble finely in a large bowl
- 4
Add spread, rum and chocolate and knead well. Form 30 balls of the same size from the mixture. Turn into glittering sugar. Sprinkle with a few stars as desired. Press a lolly stick into each ball. Put the balls in a cool place for about 1 hour.
- 5
waiting time approx. 3 hours
Nutrition Facts
190 kcal
22 g
9 g
3 g
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