Mini chocolate gugl with whiskey

Ingredients for 1 servings:

• 60 g butter, soft
• 1 pinch of salt
• 45 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 tsp brown rum
• 3 tbsp cream liqueur (whiskey cream liqueur, e.g. Baileys)
• 60 g flour
• 1 tsp baking powder
• 10 g cocoa powder
• 30 g dark chocolate shavings
• Fat and flour for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for about 6 small Gugl, super moist and chocolatey

Preheat the oven to 200°C (top/bottom heat). Grease and flour approximately 6 small Bundt pans or use silicone molds. Cream the butter with sugar, vanilla sugar, and salt until fluffy. Add the egg and continue beating. Stir in the whiskey cream liqueur. Combine the flour with the baking powder and cocoa powder, stir in, and mix everything into a smooth batter. Fold in the grated chocolate. Pour the batter into the prepared molds. Bake in the preheated oven for 15-20 minutes. Let cool briefly in the mold, then remove and let cool completely. Note: The number of Bundt pans and the baking time may vary depending on the size of the baking pan.