Ingredients (for approximately 30 cake pops)

Sponge cake:

4 eggs 

200 g sugar 

200 g flour 

 

Filling:

250 g whipping cream 

1 tbsp honey

Topping:

500 g chocolate (it must be liquid when heated, if not, a little bit of butter should be added)

Preparation

Beat the eggs and sugar to get a foamy cream. When it rises to 3 times the initial size, add sifted flour. Put in the baking tin and bake for 30 minutes at 160°C. Let it cool and then grind it in food processor, add whipping cream and a tablespoon of honey and grind further to get a homogeneous mixture. Then form small balls. 

Slowly melt the chocolate in a microwave oven. Mix several times while warming it (warm at intervals of 20 seconds). Dip the cake pop sticks in the melted chocolate and then in the balls. Cool in a refrigerator and then glaze with the chocolate which should be melted again if necessary.

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