Christmas

Chocolate Marquise

Serves:

10 easily

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 set

over 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.

For more information go to www.recipeforsummer.co.nz