Chocolate American (Diabetic)

Name: Chocolate American (Diabetic)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 50 g Milk chocolate suitable for diabetics; 100 g Butter or margarine; 48 g Diabetic Sweetness; 2 Eggs (size M); 210 g Flour; 45 g Cornstarch; 2 teaspoons (5 g each) Baking Powder; 2 teaspoons (4 g each) Cocoa powder; 60 ml Milk; 3-4 Drop Rum Flavour; 25 g Dark chocolate suitable for diabetics; Baking paper and wooden sticks

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

50 g Milk chocolate suitable for diabetics
100 g Butter or margarine
48 g Diabetic Sweetness
2 Eggs (size M)
210 g Flour
45 g Cornstarch
2 teaspoons (5 g each) Baking Powder
2 teaspoons (4 g each) Cocoa powder
60 ml Milk
3-4 Drop Rum Flavour
25 g Dark chocolate suitable for diabetics
Baking paper and wooden sticks

Directions

1
Finely grate 25 g whole milk chocolate. Beat the fat and diabetic sweetness with the whisk of the hand mixer until foamy. Stir in eggs one after the other. Mix flour, cornstarch, baking powder, cocoa and grated chocolate. Alternately stir the milk into the fat-sugar mixture. Stir in a few drops of rum flavouring. Using a teaspoon, place 25 heaps on two baking trays lined with baking paper.
2
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 13-15 minutes. Remove Americans from the oven and let them cool on a cake rack. Meanwhile melt 25 g whole milk chocolate and dark chocolate separately on a hot water bath. Spread half of the Americans on the flat side with dark chocolate, the rest with whole milk chocolate. Now drip the differently coloured chocolate onto the chocolate surfaces and draw fine streaks with a wooden stick. Leave to dry for at least 2 hours.
3
Waiting time approx. 3 hours. / 1 BE