Makes about 30 cake pops
Preheat the oven to 160° C
- 125 g milk chocolate couverture, chopped
- 65 g butter
- 125 g sugar
- 4 eggs
- 1 tablespoon spice mixture or 1/2 tablespoon cinnamon, a pinch of clove powder, ginger powder, nutmeg and allspice
- 150 g flour
- 1/2 teaspoon baking powder
- 100 g hazelnuts, chopped
- 50 g ground almonds
Melt the chocolate in a heatproof bowl, over a saucepan of simmering water.
In a bowl combine the butter and sugar and beat until fluffy.
Fold in the warm chocolate carefully, add the eggs, the spices, the flour, the baking powder, the chopped hazelnuts and ground almonds.
Pour the batter into the greased, lined cake pan.
Bake for about 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
Cool completely in the pan on a wire rack.
For the filling and frosting:
- 200 g cream cheese
- 100 g confectioners sugar
- 150 chocolate couverture
Crumble the cake into a large bowl and add the cream cheese and the confectioner sugar and mix it with the crumbled cake until thoroughly combined.
Roll the mixture into little size balls.
Melt the chocolate couverture gently and frost the cake pops carefully. Store in the refrigerator for 2 – 3 hours.