1chocolate cakehomemade or boxed cake works, I used this recipe
1/2cup70 g roasted hazelnuts, chopped, plus more for topping
1/2cup160 g chocolate hazelnut spread
8oz226 g dark chocolate, chopped
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Instructions
Make the cake: Preheat oven to 350 degrees F and grease a 9 x 13-inch baking pan. Prepare cake according to recipe and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cake completely.
In a large mixing bowl, crumble cake into small crumbs. Line a baking sheet with parchment paper. Add the chopped hazelnuts and chocolate hazelnut spread to cake crumbs. Mix until combined.
Form the mixture into tablespoon-sized balls and place on prepared baking sheet. Refrigerate for at least 1 hour, or until firm.
Melt the chocolate over a double boiler. Dip chilled cake balls, one at a time, into melted chocolate, shaking off any excess. Place coated cake balls on parchment lined baking sheet. Once chocolate has hardened, drizzle with remaining chocolate and top with chopped hazelnuts.
Refrigerate until completely set, about 15 minutes. Store cake balls in the refrigerator for up to 1 week.
Notes
Make ahead: You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them in an airtight container for up to 2 months. Thaw cake balls in the refrigerator then coat in melted chocolate. You can also freeze the coated cake pops for up to 2 months and simply thaw overnight in the refrigerator.
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