Recipe courtesy of Fred Isla
Chocolate Hazelnut Decadence Cake Pop
- Level: Intermediate
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 556
- Total Fat
- 43
- Saturated Fat
- 18
- Carbohydrates
- 41
- Dietary Fiber
- 6
- Sugar
- 31
- Protein
- 8
- Cholesterol
- 49
- Sodium
- 22
- Total: 2 hr 20 min (includes cooling, chilling and setting times)
- Active: 35 min
Ingredients
Flourless Chocolate Cake:
1 pound dark chocolate, melted
2 ounces granulated sugar
1 ounce cocoa powder
3 ounces hot brewed espresso
1 stick (4 ounces) unsalted butter, cubed
2 large eggs
2 vanilla beans, split and scraped
Milk Chocolate Hazelnut Crunch:
250 grams milk chocolate
600 grams hazelnut praline paste
300 grams feuilletine flakes
Raspberry Vanilla Bean Cream:
2 sticks (8 ounces) unsalted butter, softened
8 ounces confectioners' sugar
2 vanilla beans, split and scraped
1/4 cup raspberry puree
12.5 ounces semisweet chocolate chips
Directions
Special equipment:
a small-cavity silicone mold and 24 cake pop sticks- For the flourless chocolate cake: Preheat the oven to 350 degrees F.
- In a food processor, mix together the melted chocolate, granulated sugar and cocoa powder. Pour in the hot espresso while mixing and process until the mixture turns creamy. Add the cubed butter piece by piece and process until fully incorporated. Add the eggs 1 at a time and mix until fully emulsified. Mix in the vanilla.
- Fill the cavities of a small-cavity silicon mold with the batter, place in a water bath and bake for 12 minutes. Let cool completely, then refrigerate to set. Once set, remove from the molds.
- For the milk chocolate hazelnut crunch: Put the milk chocolate in a mixing bowl and melt over a double boiler. Add the praline paste and mix until fully emulsified. Take the chocolate mixture off the double boiler and add the feuilletine flakes. Fold gently until fully combined (making sure to scrape the bottom of the bowl). Spread evenly on a silicone mat and let set. Cut out pieces the same size as the bottom of the cakes and refrigerate until hardened.
- For the raspberry vanilla bean cream: Put the butter, sugar and vanilla in the bowl of a stand mixer and cream together until light, fluffy and lighter in color. Add the raspberry puree and mix slowly until completely combined.
- To assemble: Microwave the chocolate chips in a microwave-safe bowl in 15-second intervals until melted, about 1 minute total, stirring between each interval. Make a small cavity in the bottom of each cake and fill the hole and smear the bottom with the raspberry vanilla bean cream. Place a disc of the milk chocolate hazelnut crunch on the bottom of each cake. Poke a hole in each disc and insert a lollipop stick. Dip in the melted chocolate and garnish as desired.