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DIFFICULTY Easy 
SERVINGS 
COOKING TIME
Ingredients
I COOK FOR
10
-
+
100
gram
CAILLER DESSERT Dark 64%
10
gram
Cailler Cuisine Cocoa Powder
1
Eggs
50
gram
Sugar
0.5
teaspoon
Vanilla extract
1
pinch
salt
70
gram
Butter
50
gram
Flour
0.25
teaspoon
baking powder
110
gram
Full cream
2
salt
INSTRUCTIONS
1 Preheat the oven to 180°C.
2 In a bowl, whisk the egg with the sugar, vanilla extract and salt.
3 Melt 50g of butter and add it to the egg mixture. To mix together.
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.
5 Grease a pop cake pan and transfer the batter to a piping bag.
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.
7 Cook for 10-15 minutes.
8 Meanwhile, bring the cream to a boil.
9 Off the heat, add the dark chocolate and melt it in the cream.
10 Add 20 g of butter and mix until the ganache is smooth and shiny.
11 Remove from the oven, let the pop cakes cool for a few minutes then gently unmold them.
12 Coat them with chocolate ganache and decorate as desired.
2 In a bowl, whisk the egg with the sugar, vanilla extract and salt.
3 Melt 50g of butter and add it to the egg mixture. To mix together.
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.
5 Grease a pop cake pan and transfer the batter to a piping bag.
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.
7 Cook for 10-15 minutes.
8 Meanwhile, bring the cream to a boil.
9 Off the heat, add the dark chocolate and melt it in the cream.
10 Add 20 g of butter and mix until the ganache is smooth and shiny.
11 Remove from the oven, let the pop cakes cool for a few minutes then gently unmold them.
12 Coat them with chocolate ganache and decorate as desired.
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