Chocolate Cake Pops with Fruits

First, the chocolate and butter for the dough are melted together in a water bath. While this is happening, you beat the eggs with the sugar until frothy, which takes about 3 minutes.

When the chocolate and butter mixture has melted, remove it from the water bath immediately - the mixture should only get as warm as it absolutely has to be in order to be liquid. Then the liquid mixture can be added directly to the egg and sugar foam. Continue stirring diligently, even while adding the flour and almonds.

After both have been stirred into the dough, the mixture can be distributed on a round cake pan. The dough doesn't rise too much, so the mold can be fuller than usual.

After about 20-25 minutes at 180 ° C, the dough is ready. It should definitely be taken out if you are doing a chopstick test and actually think "Oh ... maybe 2 more minutes". Then it will be perfect and a bit moist in the middle!

Crumble the finished, cooled chocolate cake in a large bowl. Now it's time to knead. Simply knead until a solid, homogeneous mass has formed.

Now shape small balls with your hands. How big you roll it is a matter of taste.

Now the balls go into the refrigerator for about 60 minutes. Then you drill a hole in each ball - you can do it directly with a cake pop stick.

It's best to melt the chocolate before you take the balls out of the refrigerator. This way, they don't stay unrefrigerated for so long.

Now the glaze is used for the first time: You dip the lollipop stick a few millimeters deep into the glaze and then stick it directly into the balls. Because of the chocolate as a "glue", the stick holds up really well afterwards.

Since the balls come out of the fridge cold, the chocolate will set quickly and you can simply put the pops back in the fridge while lying down. They stay there for another 15 minutes.

If the cake pops are to be served upright, a styrofoam plate can be used as a holder into which the lollipop sticks can be inserted. So they don't fall over. Holes are made in the styrofoam beforehand with the help of a lollipop handle, into which the pops are later inserted. In my version, I made the cake pops the wrong way round (upside down) because they are so nice and easy to serve.

The glaze is now heated again. Now you dip each pop deep into the glaze so that the whole ball is covered. So you need a significantly larger amount of glaze than will actually be on the pops later. But that doesn't matter, you can simply let the leftovers solidify and use them again next time.

When pulling out the pops, the glaze is carefully allowed to drain off. When no more glaze drips from the pop, turn it around quickly and put it in your holder or, as in my variant, back on the head. The best thing to do is practice it 1 or 2 times, you find exactly the right time so that the pops stay nice and round afterwards and don't get any “chocolate noses”.

So now the pops are actually done. From now on you can let your Dekolust run free. I arranged the finished cake pops on a plate with fresh fruit and homemade vanilla sauce.

The eggs, cream and cornstarch are broken. The milk and sugar are boiled in a saucepan. After boiling, take the pot off the stove and slowly add the cream-egg mixture, stirring constantly. Bring to the boil again and simmer for 2 minutes on low heat.

Pour the finished mass into a container and let it cool down a little. To prevent skin from forming, cling film can be placed directly on the surface of the sauce (there is contact between the sauce and the film) and along the inner edges of the container so that no air can reach the surface of the sauce. After cooling down, you can enjoy the sauce.