Black Forest Cherry Cake Pops

by Editorial Staff

Summary

Prep Time 2 hrs
Cook Time 50 mins
Total Time 5 hrs 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 250 g butter
  • 200 g suar
  • 4 egg (s)
  • 300 grams flour
  • 1 teaspoon Baking powder
  • 1 pinch (s) salt
  • 60 g cocoa
  • 150 g cherry juice and / or sour cherry jam

For the frosting:

  • 75 g butter or veetable or coconut fat
  • 100 g double cream cheese
  • 150 g powdered suar
  • 60 ml kirsch, approx.
  • Aroma, (cherry powder)
  • 100 g cherry (s), dried (finely chopped)
  • 100 g chocolate, dark chocolate or chocolate drops

For decoration:

  • 500 g couverture, white
  • 25 g coconut fat, (palmin), approx.
  • Cherry (s), whole dried
  • Aroma, (cherry powder)
Black Forest Cherry Cake Pops
Black Forest Cherry Cake Pops

Instructions

  1. For the dough:
  2. Beat the butter and sugar for a long time until foamy, gradually adding the eggs. Mix dry ingredients and slowly sift into the butter mixture. Put the whole thing in a silicone baking pan (had a very normal loaf pan) and bake at 180 ° for about 50 minutes (convection). Time and temperature somehow vary again and again, even with the same oven. So it`s best to keep checking with the chopstick sample.
  3. For the frosting:
  4. Mix the butter and cream cheese well with the mixer, add powdered sugar, cherry liquor and cherry flavor (please dose the cherry powder according to your taste). Crumble the cooled dough (it had a few dry spots on the edge, but that doesn`t bother me) completely in the frosty. Mix everything well and now work in the chopped cherries and chopped chocolate with your hands. Shape everything into small balls and chill in the refrigerator for 1-2 hours.
  5. Melt the chocolate over a double boiler to cover it. Take the balls out of the fridge, dip the lollipop in the couverture and put them in the balls. I put the whole thing in the freezer for at least 30 minutes before coating so that the couverture absorbs faster when it is coated.
  6. Take the ice-cold balls with stems out of the freezer, dip them in the couverture, drain well, sprinkle with aroma powder (use a very small sieve) and put a dried cherry on top of the cake pop.
  7. The whole thing should be around 60 pieces (my balls weren`t that huge).

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