Bears with Cocoa Filling

INSTRUCTIONS

• 1
  First, preheat the oven to 170 °C and grease a bear-shaped mold with about 10 ml of oil. In a small bowl, whisk the egg yolks with the cane sugar until pale using a hand mixer with a whisk attachment. Once the mixture is pale, slowly start adding all the oil until fully incorporated. In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
• 2
  Pour the whipped yolk mixture into a larger bowl and mix in the milk. Then sift the spelt flour with the baking powder into the bowl, stir, and gradually fold in the stiff egg whites.
• 3
  Take about 3 tablespoons of the resulting light batter, transfer it to a smaller bowl, and mix in a teaspoon of cocoa to create a dark cocoa batter. Let the prepared batters sit on the counter for about 10 minutes to prevent too many bubbles from forming in the bears during baking.
• 4
  Fill the bear mold with the cocoa batter in the areas where the bears have ears and paws. Once all these parts are filled, fill the rest with the light batter up to about ¾ of the mold.
• 5
  Place the filled mold in the preheated oven at 170 °C and bake for 12 minutes.
• 6
  Immediately after removing from the oven, turn the baked bears out onto a wire rack and let them cool completely.
• 7
  While the bears are cooling, prepare the chocolate filling. Place the peeled banana, peeled avocado, honey, and cocoa into a food processor and blend into a smooth cream. Use a piping bag to fill the cooled bears with the resulting cream.
• 8
  You can serve the finished bears immediately after filling.
• 9
  *Instead of chocolate filling, you can place one square of any chocolate into the batter before baking (so that the square is fully submerged in the batter).