Small chocolate-pie with filling

Beat all ingredients in a planetary mixer with paddle or heavywires whip at medium speed for 5 minutes. Place 1 cm of mixture in the proper moulds, using a pastry bag fill the centre with APRICOT JAM or with CUKICREAM COCOA. Cover with an additional layer of mixture and bake at 180-190°C for 25-30 minutes. After complete cooling take out from moulds and dust with BIANCANEVE PLUS or cover with CHOCOSMART CHOCOLATE.