Summary

Ingredients

• 100 g dark chocolate with xylitol (Xukkolade)
• 80 g butter
• 100 g xylitol (suar substitute)
• 4 egg (s), separated
• 2 teaspoon coffee powder, instant and
• 2 tablespoon water, hot or strong coffee
• 200 g almond (s), round
• 60 g almond (s), chopped or flaked almonds
• 1 pinch baking soda
• some rum

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Instructions

1. Beat the egg whites with a pinch of salt until stiff and chill. Melt 100 g dark chocolate over a water bath. Mix 80 g butter with 100 g xylitol until creamy. Then gradually add the egg yolks and stir, stir, stir. Then add about 2 tablespoons of strong coffee and stir in the melted chocolate.
2. Mix 200 g of ground almonds with 60 g of chopped almonds or flaked almonds and a little baking soda and gradually add to the mixture, but not all at once. Then fold in the egg whites.
3. Pour the mixture into muffin molds and bake at 180 ° C top / bottom heat for 20-25 minutes. The time is for a regular steel muffin pan. In the paper cases in the photo without sheet metal, which also hold a little more, it naturally takes longer, so do the chopsticks test.
4. Then take them out of the oven and drizzle some rum while they are still hot. 1 - 2 teaspoons per muffin should be enough!