Chocolate mini gugl with chocolate cream filling

Ingredients for 1 servings:

• 50 g butter or margarine
• 2 eggs
• 50 g sugar
• 1 packet of vanilla sugar
• 80 g chocolate, whole milk
• 100 g flour
• ½ cup cream
• 40 g chocolate, whole milk
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• n.e. gelatin powder (Gelatinefix)
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

for at least 18 mini-Gugl

Cream the butter until fluffy. Add the eggs, sugar, and vanilla sugar and mix together. Sift the flour and fold in. Melt the chocolate in the microwave, add it to the remaining batter, and stir in. Grease the mini-gugl mold with butter and dust with flour. Place the batter in a piping bag and fill the mold’s holes. Bake at 180°C (convection oven) for 15 minutes. Remove the mold from the oven and let the gugl cool slightly. The best way to remove the gugl is to press your finger into the hole in the mold. Melt the chocolate in the microwave and let it cool slightly. Whip the cream with the cream stiffener and vanilla sugar until stiff, then carefully fold in the chocolate. If desired, fold in a little more gelatin fix. Transfer the cream to a piping bag, fill the “gugl hole” with cream, and decorate as desired.