Form the biscuits with your hands and place on a baking tray lined with baking paper. To prevent them from sticking, dip your hands in cold water.
Layer the chocolate toppings in the cakes.
Place in an oven preheated to 180⁰C and bake for 20-25 minutes or until browned.
Tilt the oven to allow them to cool.
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Do not use sharp objects that could damage the surface.
Grease the inner surface before use.
Wash and dry after use.
Avoid sudden changes in temperature.
Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.