For the bear tart, beat egg whites until stiff. Beat egg yolks with sugar until foamy. Sift in cocoa powder and flour. Finally, gently fold in the egg whites.
Pour the batter into the greased and floured bear tin and bake at 180°C for about 40 minutes.
Let the cake cool and turn it out onto a rack.
Cover the bear cake with the chocolate glaze. Once the icing is slightly set, you can highlight the details with fondant.
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