Cinnamon Balls Filled with Chocolate

A simple but delicious cake recipe:

Dough: Beat light butter or butter until soft. Add sugar, salt and egg yolks, stir until light in color. Combine flour, cocoa and cinnamon, sift into the mixture and mix to a soft dough. Cover and refrigerate for about half an hour.

Shape: Roll out the dough in portions on a little flour to a thickness of about 3 mm. Cut out rounds of about 6 cm diameter. Cut the chocolate gelatine into 10 pieces at a time, spread evenly on the rounds, wrap in the dough and form into balls. Place on a baking tray lined with parchment paper and leave to cool for about 1 hour.

Bake: Approx. 18 min. in the middle of the oven heated to 180 °C, cool on wire rack.

Garnish: Spread cinnamon balls evenly on a cake rack lined with parchment paper, spacing them a little apart. Dust with cocoa powder. Or let cake icing melt, cut away a small corner of the bag. Quickly and generously spread cake glaze as a thin thread over cinnamon balls; pat dry.

Store: Keep refrigerated, tightly sealed in a tin.

Shelf life: 2-3 weeks. Freeze the cinnamon balls (without garnish). Shelf life: 1-2 months.

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