Bear Paws with Chocolate
ready in 2 h. 45 min.
Beat together the eggs, icing sugar, honey, milk, vanilla sugar and cocoa. Fold in the baking powder, flour and almonds. Finally, stir in the cooled butter and chocolate. Cover and chill for at least two hours.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7. Brush a madeleine tray with melted butter and dust with flour.
Fill the moulds in the tray 3/4 full with mixture and bake in the oven for 10-15 minutes. Remove from the oven and leave to cool slightly, then release from the moulds and leave to cool completely. Serve dusted with cocoa if desired.