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
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Preparation

  • 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 notes

161 kcal, 9 g of lipids, 16 g of carbohydrates, 2 g of fibers and 5 g of proteins.

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