Almond Chocolate Cake Balls Recipe

Name: Almond Chocolate Cake Balls
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 40
Cuisine: Korean
Ingredients: 70g Unsalted butter; 120g Cream cheese; 155g Sugar; 165g Egg; 5g Vanilla extract; 50g Milk; 120g All-purpose flour; 25g Cocoa powder; 6g Baking powder; 130g Almond; 150g Cream cheese; 45g Almond; 200g Chocolate for coating; 40g Vegetable oil

Cooking Tree2023-07-2601.5K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Almond Chocolate Cake Balls .

I made almond chocolate cake balls that are easy to eat in one bite~
The chocolate cake feels moist, so you can mix it with cream cheese to make it more moist and you can eat it softly.

Almonds add texture and taste to the soft cake, so I think it’s more delicious~
It takes a little bit of time to make it round, but once you mass-produce it, it’s nice to freeze it and take it out one by one.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Almond Chocolate Cake Balls

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Rating: 5.0/5
( 78 voted )

Serves: 40 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 120 calories 19 grams fat

Ingredients

70g Unsalted butter

120g Cream cheese

155g Sugar

165g Egg

5g Vanilla extract

50g Milk

120g All-purpose flour

25g Cocoa powder

6g Baking powder

130g Almond

150g Cream cheese

45g Almond

200g Chocolate for coating

40g Vegetable oil

Instructions

making chocolate cake

Whip and mix room temperature butter and cream cheese (room temperature), add sugar, and whip.

Add eggs one at a time and whip, then add vanilla extract when adding the last egg.

Add milk (about 40 degrees) and mix, then add flour, cocoa powder, and baking powder and whip at low speed.

Put the dough in an oven container and bake in a 170-degree oven for about 40 minutes and cool it down.

Crush the cake with your hands, add cream cheese, and knead to make a loaf.

Prepare the almonds by finely chopping them.

Take a small piece of cake, put almonds in it, make it round, and cover it with crushed almonds.

Harden in the freezer for about 30 minutes.

Melt the milk chocolate for coating, add vegetable oil (without flavor), and mix evenly.
(Chocolate should be thin for a thin coating)

Use a fork to smear the chocolate, shake it well, and place it on parchment paper to harden.
(Frozen, refrigerated available)

Notes

- Mold : 1.7L - about 40ea

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