Christmas cake pop puddings Recipe

 Christmas cake pop puddings Recipe
Ingredients

    375g dark chocolate melts
    1 1/2 teaspoons vegetable oil
    120g white chocolate melts
    Red rainbow choc chips and green glace cherries, to decorate
    3/4 cup (165g) firmly packed brown sugar
    225g Western Star Chef’s Choice Unsalted butter
    2 eggs
    1 cup (150g) self-raising flour
    1/4 cup (30g) cocoa powder
    200g dark chocolate, chopped





Christmas cake pop puddings Recipe
    Method


    Step 1

    Preheat oven to 180°C. Grease and line the base and side of a 20cm round cake pan with baking paper. Line a large oven tray with baking paper.

    Step 2

    Use an electric mixer to beat sugar and 125g butter in a medium bowl until pale and creamy. Add eggs, one by one, beating well between each addition. Sift the flour and cocoa powder over butter mixture, and stir to combine. Spoon into the prepared pan and smooth the surface. Bake in preheated oven for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Turn onto a wire rack to cool completely.

    Step 3

    Meanwhile, combine chocolate and remaining butter in a medium heatproof bowl over a saucepan of simmering water (do not let water touch base of the bowl). Stir mixture occasionally with a metal spoon, for 5 minutes or until smooth and glossy. Remove from heat, and set aside for 30 minutes, or until slightly thickened and cooled.

    Step 4

    Break cake into pieces and place in the bowl of a food processor. Process until mixture resembles fine breadcrumbs. Place in a large bowl and add the chocolate mixture. Stir until well combined.

    Step 5

    Roll tablespoons of cake mixture into balls and place on the lined tray. Place in the fridge for 3 hours or until firm.

    Step 6

    Place the dark chocolate melts in a heatproof bowl over a pan of simmering water. Stir with a metal spoon until melted. Add the vegetable oil and stir to combine.

    Step 7

    Dip the end of 1 skewer in the chocolate then insert into a ball. Return to the tray. Repeat with the remaining balls, and rest for 5 minutes or until set.

    Step 8

    Dip 1 cake ball into melted chocolate, turning to coat, and tap gently on the side of the bowl to remove excess. Insert the skewer in the Styrofoam to set. Repeat with remaining balls and chocolate. Set aside for 30 minutes to set.

    Step 9

    Place the white chocolate melts in a medium heatproof bowl over a pan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat and set aside for 5 minutes to cool slightly.

    Step 10

    Use a teaspoon to spoon a little melted chocolate over the top of each cake pop. Top white chocolate with 3 red choc chips and 2 thin slivers of green glace cherries to make holly. Return to Styrofoam to set completely.

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12/18/2015 07:16:00 PM