Chocolate Caramel Petit Fours

Egg, Cream 10%, Sugar-free dark chocolate, Butter, Almond flour, Allulose, Sour cream 30%, Sugar-free milk chocolate, Cocoa powder, Olive oil, Starch-free baking powder, Stevia, Table salt

Bake in the microwave: 5 min. Whisk with a mixer: 10 min. Bake in the oven: 15 min. Heat on the stove: 5 min. Chill in the refrigerator: 1 h. Bake in the microwave: 3 min.

Melt dark chocolate with butter, combine with whipped eggs, almond flour, cocoa, baking powder and sour cream, then bake the sheet at 160°C for 15 minutes. Cool and cut it in half.

Cook allulose with hot cream and butter into caramel. Spread it on one layer, cover with the second, and freeze for 1 hour.

Melt the dark and milk chocolate with cream, olive oil and stevia. Cut into pastries and coat with the glaze.

Key ingredients: almond flour (100 g), eggs (150 g), cream (100 g), and butter (50 g).