Bake for about 20-25 minutes at 180-200˚C

Combine all the listed ingredients and mix with a mixer to make shiny silky structures. Prepare a tray for 12 muffins, put baking paper in it, pour the mixture, and flatten it with a spoon. Put the filled tray in a preheated oven and bake for about 20 to 25 minutes at 180-200˚C. Adjust the baking parameters to your conditions.

When the biscuit has cooled down, cut it with a sharp knife into equal smaller bars. Pour the chocolate glaze over the bars on all sides. Optionally use another glaze in another color. A piece of hedonistic advice is to use the liquid aroma of orange in addition to the orange juice to make the cake completely irresistible, and yet so simple. Things like that always work best, don’t they? So that the glaze does not crack, add a sufficient amount of oil to the chocolate (3 to 4 tablespoons of oil per 100 g of chocolate).