Chocolate cake pops, gluten free

Ingredients

• 90 g Dark chocolate, 45-59%
• 40 ml Milk
• 60 g Icing sugar
• 50 g Butter, unsalted, softened
• 30 g Cane sugar
• 30 g Gluten free flour mix
• 30 g Walnuts, roughly ground
• 1/3 pcs Egg
• 5/8 tbsp Cocoa powder, unsweetened
• 1/2 tsp Baking powder
• 1/4 tsp Vanilla extract
• 1/8 tsp Salt

Method

1. Preheat the oven to 170°C and prepare a 12-holed cake pop form.
2. Prepare the cake pops base; place the flour, cocoa powder, sugar, baking powder, 2tbsp softened butter, and salt in a mixing bowl then mix with electric mixer with the paddle attachment, until you get a sandy consistency.
3. Whisk the milk, reserving 2tbsp, egg and 1.025tsp vanilla extract in a separate bowl.
4. Gradually add to the flour mixture and beat until smooth and well-mixed.
5. Spoon the mixture into prepared cases and bake for 20-25 minutes or until firm to the touch.
6. Set on wire rack to cool then prepare the frosting.
7. To make the frosting; place the remaining butter in a large bowl and cream with electric whisk.
8. Add the icing sugar gradually, mixing after each addition.
9. Add the reserved milk and vanilla extract then whisk until light and fluffy.
10. Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls.
11. Form the balls from the mixture, roll in ground walnuts, then set on a baking tray.
12. Set in refrigerator for 30 minutes.
13. Meanwhile, melt dark chocolate over steam in heat-proof bowl.
14. Place lollipop sticks in each ball and dip balls in chocolate to coat evenly.
15. Additionally sprinkle with walnuts or some other sprinkles, if desired.
16. Serve when chocolate is firm.