Beat the eggs with the sugar, vanilla, milk and lemon zest, add the softened butter and stir until creamy.
Fold in the flour and baking powder.
Place small cake tins on a baking tray. Pour half of the dough into a new bowl, add the chocolate powder and mix well.
Now put the white and dark dough alternately into the small moulds (do not make them too full).
Bake in the oven preheated to 180° hot air for about 20 minutes.
TIP: The Mini Guglhupfler can also be coated with a fine chocolate icing.
Recipe by: Tourist office Partschins/Parcines