Chocolate Truffle Cake Pop Eggs

The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy!

Makes 10-12 cake pops.

For the chocolate sponge:
120 g spelt flour (type 630)
60 g raw cane sugar
1 tsp baking powder
1 packet vanilla sugar
2 tsp cocoa powder
1 pinch of salt
some orange zests
25 ml vegetable oil
60 ml orange juice
50 ml cold water
1 tsp apple vinegar

In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour.

For the truffle ganache:
40 g dark chocolate
20 g vegetable cream
2 tsp powdered sugar
10 g margarine
1 Tsp orange liqueur

Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur.

You also need:
200 g dark chocolate glazing
10-12 lollipop sticks
colourful sugar icing

Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes.

Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.