There are no eggs in this recipe, reflecting the egg scarcity during the First World War.
70-100g egg whites
2 dessert spoons hot chocolate powder
2 dessert spoons chocolate buttons
1 shot Cointreau (possibly more, depending on your liking)
1. Machine whip the egg whites until they are past 'soft peaks'. Slowly and carefully add the sugar until all the sugar is dissolved and 'stiff peaks' are formed.
2. By hand, mix in the other ingredients taking care not to knock the air out of the mix.
3. Place the fluffy mixture in a greased ramekin or coffee cup (not glass) and bake in a preheated oven at 180-170°C for 7-10 minutes.
4. Serve immediately.
Recipe provided by The Water Rat Hotel