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Martin Benn

Cocoa Crumbs

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Preparation info
  • Makes

    200 g

    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 100 g (3½ oz) cocoa powder
  • 40 g (1½

Method

Preheat the oven to 150°C (300°F/Gas 2).

Sift the cocoa into a bowl. Add the sugar and salt and combine well. Add the butter and egg whites and mix to a dough. Roll the cocoa dough into a sausage shape, wrap tightly in plastic wrap, and freeze for 6 hours.

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