Black Forest Cherry Cake Pops

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 4 eggs
• 300 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 60 g cocoa
• 150 g cherry juice and/or sour cherry jam
• 75 g butter or vegetable or coconut oil
• 100 g double cream cheese
• 150 g powdered sugar
• 60 ml cherry brandy, approx.
• flavoring, (cherry powder)
• 100 g dried cherries (finely chopped)
• 100 g chocolate, dark or chocolate drops
• 500 g white chocolate coating
• 25 g coconut oil (palm), approx.
• Cherry(s), whole dried
• flavoring, (cherry powder)

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 20 minutes

simply delicious, makes 60 pieces

For the dough: Beat butter and sugar until fluffy, gradually adding the eggs. Mix the dry ingredients and slowly sift them into the butter mixture. Pour everything into a silicone baking pan (I used a regular loaf pan) and bake at 180°C (fan oven) for about 50 minutes. Time and temperature somehow vary for me, even within the same oven, so it’s best to check every now and then with a toothpick. For the frosting: Mix the butter and cream cheese well with a mixer, add the powdered sugar, kirsch, and cherry flavoring (adjust the cherry powder to taste). Crumble the cooled dough (there were a few dry spots around the edges, but that doesn’t matter to me) into the frosting. Mix everything well and then fold in the chopped cherries and chopped chocolate with your hands. Shape everything into small balls and chill in the refrigerator for 1-2 hours. Melt the chocolate for the coating over a double boiler. Remove the balls from the refrigerator, dip the lollipop stick into the chocolate coating, and insert them into the balls. I always put the whole thing back in the freezer for at least 30 minutes before coating them so the chocolate coating hardens faster. Remove the ice-cold balls with sticks from the freezer, dip them in the chocolate coating, let them drain well, dust them finely with flavoring powder (I use a very small sieve for this), and place a dried cherry on top of the cake pop. This should yield about 60 cake pops (my balls weren’t that huge).