Easy
50
min
Ingredients
COOKING FOR
10
CAILLER DESSERT Dark 64%
100
grams
Cailler Cuisine Cocoa Powder
10
grams
Egg
1
Sugar
50
grams
Vanilla paste
0.5
teaspoons
salt
1
pinches
Butter at ambient temperature (50g + 20g)
70
grams
Flour
50
grams
baking powder
0.25
teaspoons
Full cream
110
grams
Decorations of your choice
2
Instructions
Preparation time: 35min
Cooking time: 0min
Step 1
Preheat the oven to 180°C.
Step 2
In a bowl, whisk the egg with the sugar, vanilla extract and salt.
Step 3
Melt 50g of butter and add it to the egg mixture. To mix together.
Step 4
Sift the flour, cocoa powder and baking powder into the mixture. Mix gently until the dry ingredients are well incorporated. Do not mix too vigorously, as the pop cakes may lose their volume.
Step 5
Grease a pop cake pan and transfer the batter to a piping bag.
Step 6
Fill the lower part of the mold with dough, then add the lid and plant the sticks in the dough. They will hold up better than if they are planted after cooking.
Step 7
Cook for 10-15 minutes.
Step 8
Meanwhile, bring the cream to a boil.
Step 9
Off the heat, add the dark chocolate and melt it in the cream.
Step 10
Add 20 g of butter and mix until the ganache is smooth and shiny.
Step 11
Remove from the oven, let the pop cakes cool for a few minutes then gently unmold them.
Step 12
Coat them with chocolate ganache and decorate as desired.
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