Stracciatella kitchen

Name: Stracciatella kitchen
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 100 g Dark chocolate (for diabetics); 2 Oranges; 2 Eggs (Gr. M); 60 g + 3 g diabetic sweetness; 7-10 Tbsp Salt; 75 ml + some oil; 180 g + some flour; 1 crossed out. Tsp baking powder; 100 g ground. Hazelnuts

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

100 g Dark chocolate (for diabetics)
2 Oranges
2 Eggs (Gr. M)
60 g + 3 g diabetic sweetness
7-10 Tbsp Salt
75 ml + some oil
180 g + some flour
1 crossed out. Tsp baking powder
100 g ground. Hazelnuts

Directions

1
Finely chop the chocolate. Cut oranges in half, squeeze and measure 1/8 l juice. Separate eggs. Beat the egg yolks with 60 g sweetness and 1 pinch of salt until creamy. Fold 75 ml oil into the mixture. Mix chocolate, 180 g flour, baking powder and nuts and stir in. Beat the egg whites until stiff and carefully fold in
2
Lightly oil the troughs of a mini cupcake or muffin tray (12 troughs) and dust with a little flour. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 15-18 minutes
3
Leave the cakes to cool in the trays for about 15 minutes. Then turn out and let them cool down. Dust the cakes with 3 g sweetness
4
Variation for non-diabetics:
5
Prepare the dough with normal chocolate and 100 g sugar. Dust the cake with 1 tablespoon icing sugar