Chocolate marquise
Photography Photography by Nick Tresidder.
INGREDIENTS
125 grams good quality chocolate eg.Valrhona Guanaja
75 grams butter, diced
2 tablespoons strong black coffee
½ cup icing sugar, sifted
2 eggs, lightly beaten
½ teaspoon vanilla extract
2 tablespoons coffee liqueur
60 grams gingernut biscuits, roughly crushed
METHOD
Preheat the oven to 175ºC - not fan bake.
Line a 20 cm cake tin with tin foil, creating as smooth an interior as possible. Combine the chocolate, butter and coffee in a glass bowl and setover a pan of barely simmering water. Stir frequently until melted and smooth. Remove the bowl from the heat and add the sugar, stirring to dissolve.
Stir in the eggs, vanilla and liqueur without incorporating too much air. Fold through the crushed biscuits. Pour the batter into the prepared tin and smooth the top. Place the tin in a larger baking dish and add enough hot water to come 3cm up the sides to create a water bath.
Bake for 30 minutes. Remove the tin from the water bath and cool. Cover with plastic wrap and refrigerate overnight. Remove the tin foil before serving. This very rich marquise needs to be cut into thin slices. Serves 10 easily
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