Serves 10

Ingredients

10 buttered glasses
150 g softened butter
75 g sugar
1 sachet vanilla sugar
3 eggs (egg whites and yolks separated)
salt
75 g melted dark chocolate
175 g flour
10 g cocoa powder
2 tsp. baking powder
½ tsp. cinnamon powder
150 g milk
200 g melted white chocolate
300 g cream cheese
1 tbsp. BIO PLANÈTE Pumpkin Seed Oil

Heat oven to 180°C. In a bowl, beat 75 g butter, sugar, vanilla sugar, and egg yolks until fluffy. Stir in liquid dark chocolate. Mix flour, baking powder, cocoa powder, and cinnamon powder and sift into the bowl. Slowly stir in the milk. Beat the egg white and gradually fold it in using a mixing spoon. Fill the dough into glasses and bake for approx. 15–20 minutes on the middle rack of the oven. For the cream, briefly beat the cream cheese with a mixer, incorporate melted chocolate, remaining butter, and Pumpkin Seed Oil and stir until smooth. Let the cream cool off in the refrigerator, then garnish the cooled-down cake with it.