Pop It Chocolate Cake

Ingredients

• 4 Eggs (Separate 2 yolks and 2 whites)
• 120 g Granulated sugar
• 100 g Unsalted butter (Cut into cubes to ease melting)
• 150 g Dark chocolate (70 % cocoa) (Break into pieces)
• 100 g All-purpose flour (Sift before use)
• 5 g Baking powder (About 1 teaspoon)
• 200 g Candy melt (white chocolate for melting) – assorted colors (Divided into 6‑7 colors)
• 100 g Dark chocolate 72 % cocoa (for coating the bands)
• 150 g Chocolate‑hazelnut spread (e.g., Nutella or equivalent)
• 100 g Dark chocolate (for the glaze)
• 50 g Soft butter (At room temperature)

Instructions

1. Mix egg yolks and sugar

   In a large bowl, whisk the 2 egg yolks with 120 g of sugar until the mixture whitens and becomes frothy.

   Time: PT5M

2. Melt butter and dark chocolate

   Melt 100 g of unsalted butter with 150 g of dark chocolate in the microwave (30 s, stir, repeat) or in a bain‑marie until a smooth texture is achieved.

   Time: PT5M

3. Incorporate the butter/chocolate mixture

   Pour the melted mixture into the bowl containing the yolks and sugar, then gently fold with a spatula.

   Time: PT2M

4. Add flour and baking powder

   Sift 100 g of flour and 5 g of baking powder, incorporate into the mixture in two additions, lifting the batter with the spatula.

   Time: PT3M

5. Whip egg whites

   In a second bowl, whisk the 2 egg whites until stiff, glossy peaks form.

   Time: PT7M

6. Fold in the whipped egg whites

   Add the whipped egg whites to the batter in two stages: first a portion gently with the spatula, then the rest with quick motions to incorporate without breaking them.

   Time: PT5M

7. Bake the cake

   Pour the batter into a 15.5 cm round pan previously buttered and floured. Bake at 180 °C for 30 minutes. Check doneness with a knife tip (it should come out dry).

   Time: PT30M

   Temperature: 180°C

8. Melt the candy melt

   Divide the 200 g of candy melt into 6‑7 colored portions. Melt each color in the microwave (15‑20 s, stir) until a smooth liquid is obtained.

   Time: PT10M

9. Fill the Pop It mold

   Put each melted color into a piping bag and fill the wells of the Pop It mold. Smooth lightly with the spatula.

   Time: PT5M

10. Set the Pop It bands

    Place the Pop It mold in the refrigerator for 15 minutes so the bands harden completely.

    Time: PT15M

11. Coat the bands with dark chocolate

    Melt 100 g of 72 % dark chocolate in the microwave (30 s, stir) and pour over the hardened bands, covering them completely.

    Time: PT5M

12. Room‑temperature crystallization

    Allow the chocolate‑coated bands to set at room temperature for 15 minutes.

    Time: PT15M

13. Prepare the cake

    Remove the cake from the oven, let it cool for 10 minutes, then cut horizontally in two. Spread 150 g of chocolate‑hazelnut spread on the first half, then cover with the second half.

    Time: PT5M

14. Prepare the glaze

    Melt 100 g of dark chocolate with 50 g of soft butter in the microwave (30 s, stir) until a smooth mixture forms.

    Time: PT5M

15. Glaze the cake

    Pour the glaze over the top of the cake, spread with the spatula leaving a slight excess for the final decoration.

    Time: PT5M

16. Wrap the Pop It band around the cake

    Position the colored band around the cake. If the band is too large, secure it with a clothespin or a kitchen elastic. Place the cake in the refrigerator for at least 1 hour so the chocolate hardens.

    Time: PT5M

17. Finishing and removing the beads

    Remove the clothespin, gently pop each small bead off the Pop It by pressing lightly. Spread the remaining glaze on top for a shiny finish.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Granulated sugar: Powdered sugar
• Instead of Unsalted butter: Unsalted butter + 1 % salt
• Instead of Dark chocolate (70 % cocoa): Dark chocolate 60‑80 %
• Instead of All-purpose flour: T55 wheat flour
• Instead of Baking powder: Leavening powder
• Instead of Candy melt (white chocolate for melting) – assorted colors: Couverture white chocolate, White chocolate shavings
• Instead of Dark chocolate 72 % cocoa (for coating the bands): Dark chocolate 70 %
• Instead of Chocolate‑hazelnut spread: Homemade hazelnut spread
• Instead of Dark chocolate (for the glaze): Dark chocolate 60‑80 %
• Instead of Soft butter: Margarine

Equipment Needed

• Mixing bowl (large)
• Whisk
• Silicone spatula (rubber scraper)
• Microwave or water bath
• 15.5 cm round pan
• Oven
• Piping bag
• Pop It mold (silicone)
• Refrigerator
• Cooling rack (optional)
• Cake knife
• Clothespin (optional)
• Kitchen scale

Critical Steps — Do Not Skip

• Mix egg yolks and sugar
• Melt butter and dark chocolate
• Bake the cake
• Melt the candy melt
• Wrap the Pop It band around the cake

Chef Tips from the Video

• Sift the flour and baking powder to avoid lumps.
• Use room‑temperature eggs for better volume of the whipped egg whites.
• For a more pronounced color contrast, choose a very dark chocolate (80 % cocoa).
• After baking, let the cake cool on a rack before slicing.

Troubleshooting

Storage

Refrigerator: Store covered for 3 days in the fridge.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Bake the cake the day before and keep it in the refrigerator; the glaze can be prepared ahead.
• The Pop It bands can be melted and stored in the refrigerator in an airtight bag for up to 2 days.
• The glaze can be gently reheated in a water bath before final application.