Almond 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 the oven to 350°F (180°C). Butter 12 medium-sized muffin moulds, or line each compartment with parchment paper.
- In a mixer with a whisk, whisk eggs and sugar at high speed for 5 to 7 minutes until the mixture doubles in volume. Add almond powder, flour and baking powder. Mix well.
- With a spoon, divide the mixture into moulds. Moulds should be half-filled. Oven-bake for 12 to 14 minutes, until the pastry is well browned and a toothpick inserted into its centre comes out clean. Lay on a grill, cool down. Unmould each small cake, using a knife to unmould the sides.
- In a bain-marie or a microwave at low intensity, melt dark chocolate. With a spoon, coat each cake’s surface. Set a strawberry and a mint leaf on top of each cake. Set aside until the chocolate gets hard.
Chef’s note
161 kcal, 9 g of lipids.
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