| ≥1 piece |
2 egg whites
125 g (4 oz) caster sugar
2 tablespoons cocoa powder, sifted
75 g (3 oz) almonds, chopped and browned
| |
| Whisk the egg whites until very stiff and dry looking. Gradually whisk in the sugar, then fold in the cocoa and all but 1 tablespoon of the almonds. Place small mounds of the mixture on a baking sheet lined with non-stick paper and bake in a preheated moderate oven, 180 (350), Gas Mark 4, for 15 to 20 minutes. Leave to cool,then remove from the paper. Place the chocolate and milk in a small pan and heat gently until melted. Spoon a little over each rock and sprinkle with the remaining nuts. |
| Product Type: Biscuit | Flavor: Cream |