Our silicone ice cream moulds are so versatile, why stop at frozen desserts! These decadent chocolate coated brownies bring a whole new meaning to ‘cake pops’! We think these will be a huge hit at your next function, both for the kids and adults. And by having the desserts on sticks, there’s no dishes to clean up afterwards…. #winning.
Serves 6
+ vegetarian
+ nut free
Ingredients
500g milk or dark chocolate, buttons or roughly chopped (milk will be sweeter)
100g butter
100g brown sugar
1 free range egg
100g plain flour
10g cocoa powder
10g macadamia oil
Toppings
Method
- Preheat oven to 170°C.
- Place 100g chocolate and butter in TC bowl, melt for 3 minutes, 50°C, speed 2. Scrape down sides.
- Add sugar and egg, mix for 10 seconds, speed 4.
- Add flour and cocoa, mix for 20 seconds, speed 3. Scrape down sides.
- Mix for a further 10 seconds, speed 3.
- Insert wooden sticks into 6 silicone popsicle moulds and divide cake batter evenly between. Bake for 15 minutes, or until tops begin to crack.
- Allow cakes to cool completely in moulds, then transfer to freezer for 20 minutes (this makes them easier to remove from the moulds).
- Place remaining 400g chocolate and macadamia oil in clean TC bowl, melt for 3 minutes, 50°C, speed 1. Scrape down sides.
- Mix for 30 seconds, speed 4, or until smooth. Transfer to a tall and narrow glass.
- Remove cakes from moulds and place on a lined baking tray (our pick is to line with a reusable silicone baking mat). Working quickly, dip cakes in chocolate so completely coated. Return to baking tray and sprinkle with decoration. Repeat with remaining cakes and once all completed allow to set at room temperature for a minimum 1 hour. If weather is hot, transfer to fridge to set.
Serve and enjoy!
Note: You’ll probably have leftover chocolate – let it set and then use it again next time!
Click here to see the moulds we use and love.
