Sinfully chocolatey chocolate breads

Ingredients for 1 servings:

• 350 g dark chocolate
• 50 g butter
• 3 eggs, room temperature
• 100 g sugar
• 3 tbsp milk
• 1 tsp baking powder
• 120 g flour
• 100 g almonds, ground
• 50 g sugar for rolling
• 50 g powdered sugar for rolling (sifted)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 8 minutes; Total time approx. 4 hours 38 minutes

chocolate cookies

Melt the butter and chocolate together over low heat, or better yet, over a pan of simmering water. Beat the eggs and 100g of sugar with a mixer for about 5 minutes. Pour the eggs into the chocolate, then gently fold in the milk, flour, baking powder, and finally the almonds. Leave to set in the refrigerator for several hours. Prepare a bowl each containing 50g of sugar and icing sugar. Form the dough into balls about 2-3cm in diameter. Roll the balls first in the sugar, then in the icing sugar. Place the balls on a baking sheet lined with baking paper. Leave plenty of space between them, as the cookies will spread out to about twice their width. Bake at 190°C (top/bottom heat) for about 8 minutes. Leave to cool on the baking sheet. The cookies should still be quite soft on the inside.