For the chocolate crispy lamb, preheat the oven to 180 degrees top/bottom heat. Grease and flour the mold(s). Melt the cooking chocolate slowly over steam, then allow to cool slightly.
Cream together the soft butter, sugar, vanilla sugar, a pinch of salt and bitter almond flavoring. Then beat in the eggs and the cooking chocolate.
Mix flour with cornstarch and baking powder and fold in. Break the Nippon cubes into very small pieces and mix in as well. Now fill the pan(s) up to 3/4.
Bake at 180 degrees for about 35-40 minutes (depending on the size of the pan) in the lower part of the oven. Test with chopsticks. The mass is sufficient for a large lamb mold or as in my case for a small lamb and an Easter bunny mold.
Total capacity is about 800 ml. After baking, leave the bunnies or lambs in the mold for a short time and then open carefully. If necessary, cut the bottom straight so they stand up well.
Cover with the warmed, liquid chocolate coating or simply sprinkle with powdered sugar.
Preparation Tip:
When baking, it is good to put a baking tray under the molds in case something runs out or overflows. A nice alternative is to sprinkle the chocolate crispy lamb with coconut flakes.
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