Chocolate glaze with xylitol

Ingredients for 1 servings:

• 45 g cocoa powder, unsweetened
• 150 g sweetener (xylitol), fine
• 2 tbsp milk
• 4 tbsp sunflower oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 8 minutes

for cakes and cookies, without sugar

Mix the cocoa powder and xylitol. Slowly heat the milk and oil in a saucepan and stir in the cocoa-xylitol mixture. It will clump at first and seem too dry (it looks kind of like poppy seeds). Melt the mixture over medium heat, stirring constantly, until it’s nice and thick and the xylitol has completely dissolved. Now apply the glaze immediately, as it sets relatively quickly. The specified amount is enough for one cake in a 26cm springform pan. For one sheet cake, use 1.5 times the amount, and for two sheets of cookies, use half the amount. And for any leftovers: spoonfuls of cocoa. I let the leftovers cool/set on teaspoons (fill the spoons about 1/3 full) and store them in the refrigerator. For a glass of cocoa, heat the milk on the stovetop or in the microwave and stir with one of the prepared teaspoons until the mixture has loosened from the spoon. Delicious and kinder to your teeth than the instant version.