Small Cru Virunga Cakes

Serves: 4 Chocolate used:
Cru Virunga
Difficulty: Easy
Preparation time: 20 minutes

1. Mix flour, xylit, baking cocoa and baking powder with a fork. Add a dash of salt.
2. Form a pit in the middle and add oil, vinegar and water. Stir until it is a smooth mass.
3. Place dough in muffin molds. And squeeze Cru Virunga 70% Rondos in the dough to receive a soft core after baking.
4. Bake with 16°C for 10-20 minutes.
100g Flour (Hazelnut, Almond, Coconut)
85g Xylit
15g Baking cocoa
1 tsp. Baking powder
A dash of salt
50ml canola oil
2 tsp. vinegar (peach or balsamic)
125ml water
[pinit color="red"]

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