After making cake pops combining cake and buttercream and found them too sweet. I decided to buy a cake pan, no buttercream involved. I decided to start with the recipe included with the baking pan. They turned out great, rich and soft. Didn't have?time to decorate, we served them as is at my friend 's party.
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Chocolate Cake pops
24 balls
Ingredients:
- ¾ cup semi-bitter chocolate chips
- ½ cup butter, I want to try with less next time
- ¾ cup sugar
- 3 tablespoons unsweetened cocoa powder
- 2 eggs
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 24 sticks
Preparation:
- Preheat oven to 325F or 160C. Grease and flour or use Pam spray with flour.
- In a small saucepan over medium heat, melt chips with butter, stirring.
- Remove from heat and pour into a medium bowl, add the sugar and cocoa powder, stir well.
- Add 1 egg, stir, then the other until completely incorporated.
- Finally, add the flour and salt, stir to mix everything.
- Pour into molds, I use a spoon to scoop, should be slightly higher than the edge of the mold.
- Put the lid and close well.
- Bake for 25 minutes. Bury a stick in the middle should come out dry when ready.
- Let stand for 5 minutes in the pan, unmold and let cool completely on wire rack.
- Trim the edges with scissors.
- Melt more?chocolate slowly. Bury a stick in each ball and dip into the chocolate, letting the excess drip. Decorate with sprinkles.
- Allow setting.
- Serve.
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