Chocolate Cake Pops

Ingredients

• 150 g butter
• 125 g raw cane sugar
• 3 eggs
• 5 tbsp Milk (3.5% fat)
• 1 vanilla pod
• 180 g spelt whole‑grain flour
• 100 g spelt flour (Type 630)
• 50 g cocoa powder
• 0.5 sachet baking powder
• 100 g cream cheese
• 200 g chocolate sprinkles

Instructions

1. 1.

   Beat butter with sugar until creamy. Gradually add eggs and mix, then pour in vanilla extract and stir. Split the vanilla pod lengthwise, scrape out the seeds with a knife. Mix the vanilla seeds, both flours, cocoa and baking powder; sift over the batter and whisk thoroughly into the dough.

2. 2.

   Fill the batter into a greased loaf pan and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 35–40 minutes. Remove, let cool briefly, then pour out and allow to cool completely.

3. 3.

   Crush the cake dough in a bowl. Knead the cream cheese with the crumbs. Shape small balls (about 2 cm diameter) from the mixture, roll them in chocolate sprinkles, press firmly, and refrigerate for at least one hour. Insert each ball onto a wooden stick and serve the chocolate cake pops arranged on a glass plate.