A cake recipe for all foodies:
Preheat the oven to 180 degrees. Grease the cavities of a muffin tray well or place paper cups inside. Chop the Toblerone chocolate into pea-sized pieces. Put the dry ingredients (cocoa, flour, baking powder, almond kernels, baking soda, Toblerone) in a large enough bowl and mix well. In a large baking bowl, lightly mix the egg. Now add the oil, yogurt, liqueur and sugar and mix well. Add the flour mixture and fold in briefly. Divide the batter evenly among the baking sheet wells (about 1 ½ tbsp per ramekin).
Bake: Bake in a heated oven at 180 °C for 25 min until golden brown.
Decoration: Divide the Toblerone mini-bars into three triangles each. Press each triangle with the “foot” onto the still hot muffins so that the foot melts and sticks. Cool the muffins in the mold for 5 min, then remove and cool completely on a cooling rack.