Chocolate marquise

From issue #6, page 104.
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

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    126
    Check out our
    latest issue:

    126

    We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.