Bear Cakes with Cocoa Filling | Healthy Snack

Dough Preparation

• 1
  Preheat the oven to 170 °C top/bottom heat. Grease a bear baking mold with a little rapeseed oil (approx. 10 ml). In a bowl, beat the egg yolks with the brown cane sugar until light and frothy. As soon as the mixture lightens, slowly pour in the remaining rapeseed oil (60 ml) while continuously stirring.
• 2
  In a second, clean bowl, beat the egg whites with a pinch of salt until stiff.
• 3
  Transfer the egg yolk mixture to a larger bowl and stir in the whole milk. Mix the whole spelt flour with the baking powder, sift into the bowl, and gently fold in. Finally, carefully fold the beaten egg whites into the dough in stages.
• 4
  Separate about 3 tablespoons of the light dough into a small bowl and mix with 1 tsp of baking cocoa until a dark dough is formed. Let both doughs rest for about 10 minutes to reduce air bubbles during baking.
• 5
  First, fill the ears and paws of the bear mold with the dark cocoa dough. Fill the remaining space in the molds up to about 3/4 with the light dough. Bake in the preheated oven at 170 °C for about 12 minutes.
• 6
  Immediately turn the finished bears out of the mold onto a wire rack and let them cool completely.

Filling and Finishing

• 1
  While the bears are cooling, prepare the chocolate filling. Place the peeled banana, avocado flesh, honey, and the remaining baking cocoa (20 g) into a blender or food processor and process until a smooth cream is formed.
• 2
  Fill a piping bag with the cream and carefully fill the cooled bears. The bear cakes can be served immediately. Tip: Alternatively to the cream, a small piece of chocolate can be pressed into the dough before baking.