Little bears with cocoa filling

Preheat the oven to 170 °C and grease the bear-shaped mold with approximately 10 ml of oil. Separate the eggs. In a small bowl, beat the egg yolks with brown sugar until the mixture becomes whitish and frothy. Gradually add the remaining oil (60 ml), stirring continuously until smooth.

In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Pour the egg yolk mixture into a larger bowl and incorporate the milk. Sift the spelt flour together with the baking powder over the mixture, mix well, then gently fold in the egg white foam.