Crammed full of cream and butter, this recipe is not for the faint hearted. It's a classic French dessert that will make a terrific treat for a New Year dinner. It's worth shelling out as much as you can afford as the quality of the chocolate makes all the difference. Lastly, don't serve the marquise straight from the fridge – leave it for a few minutes to before serving. You will need an electric mixer and a terrine mould measuring 25cm by 8cm.

Dark chocolate and coffee marquise

Serves 4

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350g dark chocolate

500ml double cream

200g unsalted butter

150g caster sugar

60g cocoa powder

6 eggs

1 double espresso or 10g granulated coffee

Start by lining a 25cm by 8cm terrine mould with three layers of clingfilm.

Now place the chocolate into a large metal bowl over a pan of simmering water to melt.

Place the butter and 50g of the sugar in the bowl of an electric mixer and beat until light and creamy before adding the cocoa powder.

Take the eggs and separate the whites from the yolks, discarding the whites or keeping them for another recipe. Place the yolks in a large mixing bowl with the remaining sugar and whisk until doubled in volume, creamy and light in texture, before adding the coffee.

Next place the double cream in a mixing bowl and whisk to form soft peaks.

Finish the recipe by stirring the melted chocolate into the butter mixture and then fold the egg mixture into the chocolate, followed by the cream. Spoon the mixture into the lined mould and tap repeatedly on to a work surface to smooth out and remove any air bubbles.

Place the mould in the fridge for four hours to set.

When the marquise is set remove the mould from the fridge. Carefully lift the clingfilm to remove the marquise from the mould and discard the clingfilm. Slice the marquise before plating and serving.