Cocoa Chocolate Bunny

For the cocoa-chocolate bunny, butter the baking pan and refrigerate. Sift together the flour and baking powder. Separate the eggs. Beat the egg yolks with the baking sugar and vanilla sugar until well frothy.

Mix the oil with the cocoa and cinnamon and slowly pour in the egg liqueur, stirring constantly. Beat the egg whites until stiff.

Alternately, gently fold the flour mixture and the snow into the mixture. Finally, fold in the chocolate sprinkles. Grease and assemble the baking pan a second time and pour the mixture into the prepared pan.

Bake in the oven on the middle rack for about 30-35 minutes. Remove bunnies from oven, let cool, remove pan and let rest.

Preparation Tip:

Double spreading makes the petite cocoa chocolate bunny come out of the mold easily and without sticking.

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