For Chocolate Balls:
1 tbsp cinnamon
3 egg whites
½ butter, stick, 60 g
1 cup dark chocolate, 200 g
½ cup cherry brandy, 125 ml
2 cup sugar, 400 g (a small bag)
1 tsp vanilla extract
1½ cup all-purpose flour, 200 g
2 tsp baking powder
½ tsp salt
For Salted Caramel Topping:
¼ butter, stick, 30 g
¾ cup condensed milk, 200 ml
1 tbsp golden syrup
½ tsp sea salt
Chocolate Balls:
Preheat the oven to 350 degrees F. Grease a cake pop tin.
Sift baking powder, salt and flour into a bowl and set aside.
In a bowl, mix cinnamon, egg whites and butter until combined and a thick fluffy consistency.
Add melted chocolate, brandy, sugar and vanilla and mix until combined.
Add flour mixture and mix until combined and smooth. Don’t over mix the batter. You should end up with a silky, smooth consistency.
Pour batter into the cake pop tin. Make sure each hole is filled up to the top.
Bake for 15 to 20 minutes.
Salted Caramel Topping:
Add condensed milk, butter and golden syrup to a saucepan and bring it to a boil.
Boil for 4 minutes and add the salt. Boil for another 4 minutes or until the caramel has a nice golden color and is thick enough to drizzle.
Turn off the heat and let the caramel cool down. Once cooled drizzle over the cake balls. You can put the cooled caramel into a piping bag and pipe it on the cake balls as well.
Sugar: 12g
:
Calcium: 27mg
Calories: 83kcal
Carbohydrates: 16g
Cholesterol: 2mg
Fat: 2g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 50mg
Protein: 1g
Saturated Fat: 1g
Sodium: 73mg
Trans Fat: 1g
Vitamin A: 15IU
Vitamin C: 1mg
