Chocolate Cloud

Name: Chocolate Cloud
Cook time: 30 min
Total time: 30 min
Yield: 32
Ingredients: 100 g Dark chocolate (suitable for diabetics) 2 eggs (size M); 24 g Diabetic sweetness; 30 g soft butter/margarine; 1 pinch salt, 30 g flour; 1/2 TEASPOON Baking Powder; 50 g crushed almonds; baking paper, 1 freezer bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 32

100 g Dark chocolate (suitable for diabetics) 2 eggs (size M)
24 g Diabetic sweetness
30 g soft butter/margarine
1 pinch salt, 30 g flour
1/2 TEASPOON Baking Powder
50 g crushed almonds
baking paper, 1 freezer bag

Directions

1
Chop or roughly grate 50 g of chocolate. Separate eggs. Beat egg whites until stiff. Add diabetic sweetener. Mix fat and salt until creamy. Stir in the egg yolks one by one. Mix flour and baking powder and stir in. First stir in almonds and chopped chocolate, then fold in the beaten egg white
2
Place about 1 teaspoon of dough each (a total of about 32 blobs) on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 6-8 minutes until golden brown. Allow to cool well
3
Roughly chop the remaining chocolate. Melt in a hot water bath. Pour into a freezer bag, cut off a small corner. Decorate the biscuits with it in a grid pattern. Leave to dry