🍽️ Chocolate Flower Pops

Name: Chocolate Flower Pops
Total time: 30 min
Yield: 4 servings
Ingredients: soft butter (for the baking pan); 200 g white chocolate; 200 peeled almond kernels; 200 g soft butter; 200 g sugar; 6 eggs; 120 g flour; 3 tsp baking powder; 2 drops vanilla flavoring; 4 tbsp Baileys; 400 g white chocolate; 2 tbsp whipping cream; 25 pink sugar roses

662 kcal · 30 min · 4 servings

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Ingredients

soft butter (for the baking pan)
200 g white chocolate
200 peeled almond kernels
200 g soft butter
200 g sugar
6 eggs
120 g flour
3 tsp baking powder
2 drops vanilla flavoring
4 tbsp Baileys
400 g white chocolate
2 tbsp whipping cream
25 pink sugar roses

Instructions

1. Preheat the oven to 350°F (180°C) conventional heat.
2. Grease a loaf pan (approx. 12 inches long) with butter.
3. Finely chop the chocolate and almonds in a blender or food processor.
4. Whisk the butter with the sugar and eggs.
5. Mix the flour, baking powder, and the nut-chocolate mixture.
6. Stir in the vanilla and Baileys liqueur alternately.
7. Pour the batter into the pan.
8. Smooth the top.
9. Bake for approx. 30 minutes (do the toothpick test).
10. Remove the cake.
11. Let it cool completely.
12. Let it rest for at least 12 hours.
13. Slice the cake into approx. 0.4-inch thick slices.
14. Cut flower shapes from the slices.
15. Melt the white chocolate with the cream over a double boiler.
16. Assemble the flowers with a sugar rose.
17. Let them dry.

Nutrition per serving

kcal: 662
Protein: 10 g · Fett/Fat: 40 g · Carbs: 68 g