Gluten-free muffins with almond flour, cocoa and chocolate drops to celebrate. Ideal for those who do not eat gluten!
In a large bowl with an electric whip, beat eggs and sugar. Add almond flour, always stirring, then cocoa and sifted yeast. Mix well.
Divide the mixture into 6 monodose moulds, taking care not to fill them beyond three quarters.
Cook for 30 minutes at 180 °. Bend and let cool. Apply the surface with a cream of chocolate cream, apply sugar decorations. Decorate with colored ribbons and serve.