Chocolate-cinnamon mini bundt cake

Ingredients for 1 servings:

• 3 eggs
• 100 g dark chocolate, 70% cocoa content
• 70 g almonds, ground
• 130 g butter, soft
• 40 g flour
• 1 pinch of vanilla
• ½ tsp cinnamon
• 120 g sugar
• Baking cocoa (baking cocoa powder)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Basic recipe for approx. 18 Gugelhupfs

Melt the chocolate in a double boiler and let it cool slightly. Separate the eggs. Whisk the egg yolks, vanilla, and cinnamon with the sugar until frothy. Stir in the melted chocolate. Mix in the almonds, flour, and butter. Beat the egg whites until stiff and carefully fold into the sticky chocolate batter. Place the batter in a piping bag and fill the mini Bundt pan just below the rim. Bake at 160°C (convection oven) for about 15-20 minutes. Let cool and then turn out of the pan. Dust with cocoa powder. This batter is enough for about one mini Bundt pan, so 18 cookies will be baked.