disco ball cake pops

Name: disco ball cake pops
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 7-10 Tbsp slightly + 125 g soft butter; 100 g + 200 g dark chocolate; 125 g demerara sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 225 g Flour; 1/2 package Baking Powder; 50 g chopped almonds; 1 heaped tablespoon cocoa; 8 TABLESPOONS Milk; 200 g red jam; 1/8 l Rum; 2 tins (50 g each) Glitter sugar (metallic silver); 30 coloured Lollipop handles (à ca. 11 cm)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

7-10 Tbsp slightly + 125 g soft butter
100 g + 200 g dark chocolate
125 g demerara sugar
1 package Vanilla sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
225 g Flour
1/2 package Baking Powder
50 g chopped almonds
1 heaped tablespoon cocoa
8 TABLESPOONS Milk
200 g red jam
1/8 l Rum
2 tins (50 g each) Glitter sugar (metallic silver)
30 coloured Lollipop handles (à ca. 11 cm)

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease the springform pan (26 cm Ø). Chop 100 g chocolate very finely. Cream 125 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer.
2
Stir in the eggs one by one. Mix flour, baking powder, almonds and cocoa. Alternately stir in with the milk. Spread the dough into the mould. Bake in a hot oven for 25-30 minutes. Let the cake cool down.
3
Chop 200 g chocolate and melt in a hot water bath. Leave to cool for about 10 minutes. Crumble the cake into a bowl. Knead with jam, rum and chocolate. Form approx. 30 balls (4-5 cm Ø) from the mixture.
4
Turn into glitter sugar. Stick a stick into each ball. Chill for about 1 hour.