Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To melt the chocolate
Cake
Cake pops
To decorate
Utensils
One springform pan (approx. 20 cm in diameter), greased
How it's done
To melt the chocolate
Melt the chocolate and butter in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, allow to cool slightly.
Cake
Place the eggs, sugar and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Stir in the chocolate. Mix the flour and pistachios, mix into the batter, transfer to the prepared tin.
To bake
Approx. 15 mins. in an oven preheated to 200°C (convection). Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.
Cake pops
Trim the hard, dry edge off the cake, crumble the rest into a bowl and shape into approx. 20 balls of equal size. Melt one bag of cake icing in a bain-marie or microwave, stir until smooth. Dip the wooden skewers (approx. 1 cm deep) into the cake icing, then insert immediately into the cake balls. Cover and chill for approx. 30 mins.
To decorate
Melt the remainder of the icing together with the other bags, stir in the food dye until the desired colour is achieved, transfer to a tall, narrow container. Dip the cake balls into the icing one at a time, roll them in the pistachios and dust with edible gold dust. Place the cake pops in a glass or cup, leave to dry.
| Shelf life: | Cover and keep in the fridge for approx. 3 days. |
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