Ingredients (makes 30 cake pops):

• 3.2 oz. sugar (about a scant  cup)
• 5 + 1/2 tablespoons butter, melted
• 3 eggs
• 3/4 cup flour
• 1/2 packet baking powder
• 2 tablespoonsGuénard Hazelnut Oil
• 7 oz. baking chocolate

Utensils: For this recipe, you will need a silicone cake pop mold or very small cupcake molds, as well as 30 lollipop sticks and decorations, like sprinkles.

Preparation:

Preheat your oven to 355°F.

Mix the sugar and melted butter.

Add the eggs, then the flour, baking powder and Guénard Hazelnut Oil.Fill the cake pop bottom mold to the top.

Cover with the top part of the cake pop mold and put in the oven to bake for 10 to 15 minutes.

Remove from oven and allow to cool for 10 minutes before removing from the mold.

For the icing and decorations:

Melt the chocolate in a microwave. Take the sticks and dip one end in chocolate before placing each into a cake pop ball.

Dip the cake pops in the chocolate, rotating them to coat.

Finish with decorations as desired, like sprinkles, grated coconut, etc.

Note: For the icing, you can use milk or white chocolate or food coloring if you want to make the cake pops a special color.