Hazelnut Cake Pops
Whether as a bring‑along snack, for gifting or simply to indulge yourself: the Hazelnut Cake Pops from Spoonsparrow are guaranteed to succeed.
Ingredients
- 75 g softened butter
- 75 g sugar
- 1 pinch cinnamon
- 2 Eggs
- 100 g flour
- 40 g ground hazelnuts
- 1 tbsp cocoa powder
- 1 tsp Baking powder
- 4 tbsp milk
- 40 g softened butter
- 60 g powdered sugar
- 100 g plain cream cheese
- 200 g dark chocolate couverture
- 2 tbsp heavy cream
- 1 tsp vegetable oil
- chopped nuts
- cocoa powder
Instructions
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1.
Preheat the oven to 180°C (350°F) with fan or conventional heat.
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2.
Cream the butter, sugar and cinnamon together. Add the eggs one at a time, mixing well after each addition. In a separate bowl combine flour, ground hazelnuts, cocoa powder and baking powder; gradually fold this dry mix into the wet mixture alternately with milk until a thick, doughy batter forms.
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3.
Pour the batter into a springform pan lined with parchment paper and bake for about 30 minutes or until a skewer inserted comes out clean.
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4.
Remove the cake from the oven, allow it to cool completely, then release it from the pan and crumble it in a bowl.
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5.
For the filling, beat the butter and powdered sugar until light and fluffy. Gradually fold in the cream cheese until smooth. Mix the batter with the crumbled cake until well combined. Shape small balls and insert wooden sticks into each; chill for about an hour.
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6.
Melt the chocolate couverture over a gentle steam bath (do not let it boil). Whisk in the heavy cream and vegetable oil until glossy. Dip each chilled ball into the melted chocolate, coating it completely. Let excess chocolate drip off and roll the coated pops in chopped hazelnuts or cocoa powder if desired. Allow them to set on parchment paper before packaging individually for gifting.
