|50 g||confectioner’s sugar|
|1 tsp||vanilla sugar|
|30 g||bittersweet chocolate|
Preheat the oven to 210°C/410°F. Scrape the vanilla bean. Chop the chocolate and set aside.
Melt the butter in a frying pan and add to a bowl with the confectioner’s sugar, vanilla sugar, and vanilla bean seeds. Whisk to combine.
Add the egg and egg yolk and whisk to combine. Add the flour and continue mixing, then fold in yogurt followed by the chopped chocolate.
Pour the batter into mini bundt cake forms and bake in the oven at 210°C/410°F for approx. 15 min. Let cool on a wire rack, and enjoy!