Amarena Cake Pops

Ingredients for 1 servings:

• 100 g butter
• 100 g dark chocolate
• 2 eggs
• 100 g ground almonds
• 100 g brown sugar
• 1 pack of vanilla sugar, bourbon
• 50 g flour
• 1 tsp, leveled baking powder
• 75 g biscuits (Amarettini)
• 100 g chocolate, milk
• 60 g dark chocolate
• 120 g butter
• 120 g mascarpone
• 20 cherries (Amarena)
• 200 g marzipan paste
• 300 g chocolate coating, whole milk
• possibly chips, (cocoa butter)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 40 minutes

with marzipan, amaretti and chocolate cake

For the chocolate cake, melt the butter and chocolate in a double boiler and let cool slightly. Beat the eggs with the sugar and vanilla sugar until fluffy. First, stir in the butter and chocolate mixture, then the flour mixed with the baking powder. Bake in a small, greased loaf pan at 170°C (top/bottom heat) for 40 minutes. Let cool. Roughly chop the milk chocolate and dark chocolate together and melt with the butter over a double boiler. Cut off the chocolate cake crust (and eat it). Crumble the cake and amaretti biscuits and mix together. Add the slightly cooled chocolate and butter mixture and knead in, then mix in the mascarpone. Chill the dough for about half an hour. Drain the Amarena cherries well and cut the marzipan into 20 slices. Wrap each cherry in a slice of marzipan and shape into a ball. Then cover the ball in the chocolate amaretti dough and shape into a ball again. Since the dough is still quite sticky, this works best with gloves. Place on aluminum foil in the refrigerator for half an hour. Roll the balls between your hands again to give them a smoother surface. If you like, you can add sticks to the cake pops at this point. To do this, first dip the sticks in melted chocolate and then insert them about one centimeter deep into the balls. The cake pops should now chill for at least 2 hours, or preferably overnight. Roughly chop the chocolate and melt it over a bain-marie. I always add a few cocoa butter chips to make the coating more runny. Cover the cake pops with the chocolate, let it drain well, and let it set on parchment paper. If you want to use up leftover chocolate cake (or chocolate sponge cake), you can of course use it in this recipe. You’ll need 400g of it. These Amarena cake pops will still taste fresh even after several days.