Place 2 paper baking cups inside each other in the recesses of a muffin tray (12 recesses). Mix cream cheese, 60 g sugar, egg yolk and 1 tsp vanilla flavouring with the whisks of the mixer. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
Mix flour, 200 g sugar, 30 g cocoa, baking powder, baking soda and salt in a bowl. In another bowl 1⁄4 mix l water, oil and vinegar, add to the dry ingredients and stir only until everything is just mixed.
Spread the dark dough into the moulds. Spread the cream cheese mixture with a teaspoon in the middle of each mould. Bake in a hot oven for 25-30 minutes. Remove from oven and let cool off. Dust thinly with cocoa before serving.