Almonds mini-cakes, strawberries and dark chocolate for diabetics
25
14
12
No
Ingredients
- 4 eggs
- 125 ml (1/2 cup) of white sugar
- 250 ml (1 cup) of almonds powder
- 30 ml (2 tablespoons) of white flour
- 15 ml (1 tablespoon) of baking powder
- 70 g of cocoa 70 % dark chocolate
- 12 fresh strawberries
- 12 fresh mint leaves
Preparation
Side-by-side mode
- Preheat oven at 350°F (180°C). Butter at 12 muffins mold medium sized or garnish each compartment with parchment paper.
- In the mixer with a whisk, whisk at high speed eggs and sugar for 5 to 7 minutes until the mixture double its volume. Add almonds powder, flour and bakig powder. Mix well.
- With a spoon, divide mixture into molds. Molds should be half filled. Oven bake 12 to 14 minutes until the paste is well browned and when you stick a toothpick in its center it came out clean. Lay on a grill, cool down. Unmold each small cake while being careful to use a knife to unmold sides.
- In abain-marie or a microwave at low intensity, melt dark chocolare. With a spoon, coat each cake surfaces. Set a strawberry and a mint leaf on top of each cake. set aside until chocolate gets hard.
Chef’s note
161 kcal, 9 g of lipids.
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