Chocolate Amaretto Cake Pops

Ingredients for 1 servings:

• 250 g butter
• 180 g sugar
• 4 eggs
• 260 g flour
• 2 tsp baking powder
• 3 tbsp cocoa
• 1 pinch of salt
• 50 g butter
• 175 g cream cheese (Philadelphia Nutella)
• 3 cl Amaretto
• 200 g chocolate coating
• 100 g almonds, chopped
• 50 shish kebab skewers (lollipop sticks)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 25 minutes

approx. 50 pieces

Preheat the oven to 180°C (top/bottom heat). For the base dough, beat butter, eggs, and sugar until light and fluffy. Mix the flour, baking powder, and cocoa powder and sift into the egg mixture. Add a pinch of salt and mix everything well. Pour the dough into a greased loaf pan and bake for 45 minutes. The cake must cool completely. For the frosting, mix the butter, Philadelphia, Nutella, and Amaretto well. Cut off any hard, dark parts from the cake and then finely crumble the cake. Mix the cake crumbs well with the frosting. Form the mixture into balls (approx. 3 cm in diameter). Place the balls on a large plate and refrigerate for at least 1 hour. Melt the chocolate coating. Dip the lollipop sticks (or halved skewers) approx. 1 cm into the chocolate coating and then insert the sticks approx. 2 cm into the balls. Refrigerate the balls for another 10 minutes. This prevents the balls from slipping off the sticks. Then, dip the balls into the chocolate coating and let them drain well. Rotate the balls as you go to ensure an even surface. Sprinkle some chopped almonds over the chocolate coating. Place the cake pops in a Styrofoam tray and refrigerate for at least another 2 hours. In my opinion, the pops taste best after 1 to 2 days in the refrigerator.