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Almonds mini-cakes, strawberries and dark chocolate for diabetics

Name: Almonds mini-cakes, strawberries and dark chocolate for diabetics
Cook time: 14 min
Total time: 25 min
Yield: 12
Cuisine: Desserts
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

Author: Geneviève Arbour Dt. P.

Mini gâteaux aux amandes, fraises et chocolat noir idéal pour les diabétiques

Preparation	25
Baking	14
Portions	12
Freezing	No

Protein5 g

Fiber2 g

Carbohydrate16 g

Ingredients

Preparation

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.