Take a heat resistant mixing bowl. Add the chocolate and butter and place the bowl over a pan of boiling water (bain marie) to melt the chocolate.

Stir while it melts. Then take the bowl off the heat and let the mixture cool for a while.

Transfer the egg and caster sugar to a high cup and whisk it well. This mixture should turn pale and creamy in the end.

Add it to the melted and slightly cooled chocolate. Also add the flour, almonds, baking powder, cocoa powder and milk. Season with a pinch of salt.

Stir gently again until you get a firm dough. Cover the bowl with some cling film and let the dough set for 30 minutes. Then divide the cookie dough into small portions.

Roll them into balls. Rinse your hands with cold water if the chocolate balls become too stick. Place the balls onto a clean plate.

Put them in the fridge for another 10 minutes. Coat the balls with a little icing sugar (pour the sugar in a deep plate or cup). Cover a baking tray with some parchment paper. Place the coated chocolate balls on top of it.

Bake the cookies in a preheated oven at 320°F (160°C) for 15 minutes. Let them cool down at room temperature. The cookies are still a little soft to the touch, but they will become harder as soon as they cool down.