Little Bears with Cocoa Filling

First, preheat the oven to 170 °C and grease the bear-shaped mold with approximately 10 ml of oil. In a smaller bowl, whisk the egg yolks with cane sugar until pale using an immersion blender with a whisk attachment. Once the mixture turns pale, gradually and slowly add all the oil until fully incorporated. In a second bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

Pour the whisked egg yolk mixture into a larger bowl and stir in the milk. Then sift the spelt flour with baking powder into the bowl, mix, and gradually start folding in the stiff egg white peaks.

Take about 3 tablespoons of the resulting light dough, transfer them to a smaller bowl, and mix in a teaspoon of cocoa to create a dark cocoa dough. Let the prepared doughs rest on the counter for about 10 minutes to prevent too many bubbles from forming in the bear-shaped cakes during baking.