Chocolate Bear Paw Prints

Ingredients

• 200 g butter
• 120 g dark chocolate
• 3 eggs
• 80 g powdered sugar from raw cane sugar
• 60 ml milk
• 1 tsp vanilla powder
• 2 tbsp cocoa powder
• 1 tsp Baking powder
• 100 g spelt flour type 1050
• 100 g ground almond kernels

Instructions

1. 1.

   Melt the butter. Finely chop the chocolate. Whisk together the eggs, powdered sugar, milk, vanilla powder and cocoa. Then fold in the baking powder with the flour and almonds. Stir in the cooled butter and half of the chocolate. Cover and chill for at least two hours.

2. 2.

   If needed, grease the Madeleine pan. Fill each cavity up to 3/4 with dough and bake in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for 10–15 minutes. Remove from the oven, let cool slightly, release from the mold and allow to cool completely.

3. 3.

   Melt the remaining chocolate over a hot water bath and dip the Madeleines about two deep. Let them dry on a wire rack.