Chocolate and Pistachio Cake Pops Recipe
Uploaded by Renshaw Baking
- 40 g plain chocolate – broken into pieces
- 50 g butter
- 75 g egg
- 175 g caster sugar
- 60 g plain flour
- 12 tsp baking powder
- 100 g butter - softened
- 80 g icing sugar - sieved
- 20 g cocoa powder
- 200 g milk chocolate
- 50 g pistachio nuts – finely chopped
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Pre-heat the oven to 160°C/ 320°F/gas mark 3.
Grease and base line a 28cm x 18cm rectangular baking tin with baking paper.
Place the plain chocolate and butter in a bowl over a pan of hot water and melt gently, cool a little.
In another bowl whisk the eggs and caster sugar together until light and fluffy.
Add the cooled chocolate mixture and stir in well until combined.
Sift the plain flour and baking powder into the mixture and carefully fold in.
Pour into the prepared tin and level the surface.
Bake for about 35 minutes or until the cake is risen and a dull crust has formed.
Cool in the tin for a few minutes before turning out, then leave to cool completely on a cooling wire.
Place all the butter, icing sugar and cocoa powder into a bowl and whisk until light and fluffy.
In another bowl, break up the cooled cake into a fine crumb, add the buttercream and stir until combined.
Leave to chill in the fridge for half an hour.
Divide the mixture into 12 equal amounts and roll between your hands to form a ball.
Press a long lolly pop stick into each ball and return to the fridge to chill for a further half an hour.
Finely chop the pistachio nuts.
Melt the milk chocolate over a bowl of boiling water.
Take the cake pops from the fridge and dip each one into the melted chocolate, covering completely and allow the excess to drip off.
Sprinkle with the chopped pistachio nuts and leave to set standing up in a piece of polystyrene.