Spring Cake Pops

Spring cake pops – Recipe from Baking Mad

Prep 1 hour – Bake 35 mins – Serves 15 – Skill Level Easy

Ingredients for the cake

• 200g Butter (unsalted)softened
• 350g Dark chocolate broken into pieces
• 3 Egg(s) (free range)medium
• 250g Unrefined dark muscovado sugar(we use Billington's)
• 50g Self-raising white flour(we use Allinson)

For the decoration

• 200g Dark chocolate chips melted
• Sprinkle decorations
• 15 lollipop sticks

Method

1. Preheat the oven to 190°C (170°c, gas mark 5) and line a 25cm x 20cm baking tin with baking parchment.
2. Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water.
3. Whisk the eggs until they are pale and fluffy, then add the sugar and whisk until thick, gently fold in the melted chocolate.
4. Sieve in the flour and fold in until the mixture is smooth.
5. Pour into the prepared tin and bake for 30-35 minutes until you see a paper-like crust on the surface and there should still be some movement in the centre of the tin.
6. Remove from the oven and leave until completely cool.
7. Next break-up the brownie into crumbs. Using your hands, take some of the brownie crumb and roll into a ball, then into a small egg shape and place onto a baking sheet lined with baking parchment. Repeat this with the entire brownie then place the eggs into the freezer for about 30 minutes.
8. Meanwhile melt the chocolate over a pan of simmering water.
9. Remove the brownie eggs from the freezer. Dip a lollipop stick into the melted chocolate then carefully push into the base of the egg, repeat this with all the eggs.
10. Then dip the entire egg into the chocolate ensuring it is completely covered then place into a cake pop stand or florist’s oasis. Sprinkle with you chosen sprinkle decoration or leave plain.