- 3 large eggs(seperate the whites and yolks into 2 bowls)
- 60 g unsalted butter
- 200 g Nutella plus some Nutella for coating
- 50 g Hazelnut meal
- 50 g Premium dark chocolate
- pinch of salt
- lollipop sticks
- decorating sprinkles (optional)
Directions:
1. Preheat the oven to 180C. Whisk egg whites and salt until stiff and keep aside.
2. Place the butter and Nutella in a large bowl and beat until well mixed. Add egg yolks, hazelnut meal and continue to mix. Fold in melted chocolate and a large dollop of whisked egg whites. Beat the mixture until well combined. Next, gently fold the rest of the whisked eggs.
3. Pour cake mixture into a springform tin (greased and lined) and bake for 30 minutes.
4. Once the cake has cooled, use a measuring spoon to scoop out hemispheres.
5. Get some Nutella and spread it on the bottom of a hemisphere. Take another hemisphere and place it with the other hemisphere to complete the sphere.
6. Place them on baking sheets. Attach lollipop sticks by inserting them through the spheres
created. After that, place cake pops in a fridge for 15 minutes to set.
7. Serve them plain or have sprinkles on them.
