Cake Pops in Black and White

Ingredients

• 80 g dark couverture chocolate
• 80 g Butter
• 80 g brown sugar
• 2 Eggs
• 150 g flour
• 1 tsp Baking powder
• 2 tbsp cocoa powder
• 4 tbsp milk
• 60 g Butter
• 30 g powdered sugar
• 60 g cream cheese
• 150 g white couverture chocolate
• 120 g black currant jam
• black food coloring
• black sugar lettering

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

2. 2.

   Coarsely chop the chocolate and melt it over a hot, non-boiling water bath. Remove from heat and let it cool slightly.

3. 3.

   Cream the butter with the sugar and gradually whisk in the eggs. Mix the flour with baking powder and cocoa, then alternately fold into the batter with milk. Finally add the melted chocolate and mix until smooth.

4. 4.

   Fill this into a springform pan lined with parchment paper, spread evenly, and bake in the preheated oven for about 30 minutes.

5. 5.

   Meanwhile, cream the butter with powdered sugar and gradually add the cream cheese.

6. 6.

   Remove the baked cake from the oven, let it cool, release it from the pan, and crumble it into a bowl. Knead with the cream mixture and form small balls. Place these in the refrigerator for about an hour.

7. 7.

   Chop the white couverture chocolate and melt it over a hot, non-boiling water bath. Remove from heat and let it cool slightly.

8. 8.

   Warm the jam lightly and color it deep black with black food coloring.

9. 9.

   Dip one end of each lollipop stick into the chocolate, insert into a ball, and allow the chocolate to set. Dip half of the cake pops in white couverture chocolate, let them drip off, and dry. Coat the remaining cake pops with the black jam and let them dry as well. Take the remaining white couverture chocolate, place it in a freezer bag, cut a tiny corner, and use it to decorate the black cake pops. Decorate the white cake pops with black sugar lettering. Let everything dry and serve on a gift plate.

10. 10.