Squash and chocolate chips cake pops with bacon

  •  

  •  

  • Prep. 1h45 /

  • Cook time 40 min /

  • 24 portions

Bacon tranché 250g
Bacon tranché 250g

Ingredients

Squash cake :

  • 3 eggs
  • 180 g cane sugar
  • 240 g butternut squash
  • 250 g flour
  • 240 ml vegetable oil
  • 1 tbsp yeast
  • ¼ tbsp bicarbonate
  • 1 tbsp cinnamon
  • ¼ tbsp nutmegs

 

To assemble the cake pops  :

  • 2 à 4 tbsp apricot jam 
  • Cake pops’ sticks
  • Chocolate chips to melt
  • 1 bacon slice 

Preparation

  • Preheat the oven to 350°F. Line a cake mold with parchment paper and set aside;
  • Cut the squash in pieces and finely chop them with a blender. Reserved;
  • Mix the eggs and sugar until you obtain a frothy mixture. Add the oil and continue mixing; 
  • Sift the flour with yeast and baking soda and add to the egg mixture. Mix again;
  • Add the spices and the crumbled squash and mix until the mixture is homogeneous;
  • Pour the mixture in the mold;
  • Cook in the oven for around 40 minutes. Verify the cooking with a toothpick and if necessary, continue cooking; 
  • Let it cool down completely before unmolding;
  • As soon as the cake is completely cooled, cut the hardened cake contour with a knife. Crumble the rest of the cake into a bowl;
  • Add jam to the cake and mix until the dough is standing;
  • Cover and refrigerate for 20 minutes;
  • With your hands moistened with water, roll the dough into small balls and place on a baking sheet. Put in the freezer for 30 minutes;
  • Meanwhile, cook the bacon in the oven until it gets crispy. Spin it on parchment paper. Then chop the bacon very finely into small pieces. Reserved;
  • Remove the cake balls from the freezer. Make a small hole delicately with a stick to the center of the cake balls. Dip the tops of the sticks into the melted chocolate and prick them to the center of the cake balls;
  • Let rest in the freezer for 10 minutes.

Take out of the freezer and completely soak the balls into the melted chocolate. Decorate with the bacon chips and poke the sticks into a styrofoam block for serving. Let the chocolate cool completely on the cakes before eating.

Back

Cook with the same product

Apple muffin, bacon crumble

by Lyne Pedneault - Mission Cuisine Urbaine

See the recipe

Lobster and bacon club sandwich

by Tommy Dion - Le cuisinomane

See the recipe

Spring Breakfast Pizza

by Magherita Romagnoli - La Petite Casserole

See the recipe

Bacon and mushroom vol-au-vent

by Tommy Dion - Le cuisinomane

See the recipe

Homemade loaf with bacon, apples, cheddar and maple

by Manon Lapierre - La petite bette

See the recipe

Pets de soeur stuffed with bacon

by Margherita Romagnoli - La petite casserole

See the recipe

Zucchinis cream with shrimps and bacon nuggets

by Margherita Romagnoli - La petite casserole

See the recipe

Bacon mac and cheese bites

by Nancy Bordeleau - Cinq Fourchettes

See the recipe

Cauliflower steak and crispy bacon

by Tommy Dion - Le cuisinomane

See the recipe

Mini meat pies with bacon

by Marie-Ève Laforte - Le tablier du dimanche

See the recipe

Pork tenderloin in a baguette

by Margherita Romagnoli - La petite casserole

See the recipe

Phyllo cigars with potato and bacon

by Margherita Romagnoli - La petite casserole

See the recipe
See all our recipes