Little Bears with Cocoa Filling

INSTRUCTIONS

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Next, fill the bear-shaped mold with the cocoa dough in the areas where the bears have ears and paws. Once all these mentioned parts are filled, fill the rest of the mold with the light dough, approximately ¾ full.
• 5
  Place the filled mold into the preheated oven at 170 °C and bake for 12 minutes.
• 6
  Immediately after removing from the oven, turn out the baked bear-shaped cakes onto a wire rack and let them cool completely.
• 7
  While the bear-shaped cakes are cooling, prepare the chocolate filling. Place the peeled banana, peeled avocado, honey, and cocoa into a food processor and blend everything into a smooth cream. Then, fill the cooled bear-shaped cakes with the resulting cream using a piping bag.
• 8
  You can serve the finished bear-shaped cakes immediately after filling.
• 9
  *Instead of chocolate filling, you can place 1 square of any chocolate into the dough before baking (so that the square is completely submerged in the dough).