I discovered this delicious chocolate dessert at The Olimpia bakery in Margate. Perfect served with a hefty dollop of their homemade vanilla ice cream.

Whilst it takes a little effort, this showstopper dessert is ideal for dinner parties and get ready for lots of oohs and aahs from guests.

Ingredients:

• 100g golden caster sugar
• 3 egg yolks
• 120g unsalted butter
• 60g cocoa powder
• 110g dark chocolate (70% cocoa)
• 190ml double cream, lightly whipped with 2 tsp of icing sugar
• vanilla ice cream to serve

Method

1. Dissolve the sugar in 50ml water and bring it to the boil, then simmer for a minute.
2. Whisk the egg yolks until they are thick and fluffy, then gently pour in the hot sugar syrup and keep whisking until you have a very thick mixture. Keep whisking until the mixture is cold.
3. Melt the butter and cocoa powder together, and melt the chocolate in a separate pan.
4. Whisk the butter and cocoa powder mixture into the egg yolks, followed by the chocolate, then fold in the lightly whipped cream. Pour into a 750ml terrine lined with cling film and chill until set (at least 3 hours).
5. To serve, lift out the marquise using the cling film and cut it into slices using a hot knife. Put a slice on a plate or in a bowl and a dollop of ice cream on top.

Tips:

• The shiny surface is achieved by a quick flash under a hot grill, a nice touch but not essential.
• Use some finely chopped praline or hazelnuts to decorate the marquise.
• If you don’t have a square terrine, a traditional loaf tin will do fine.

Situated in the old town, and a short walk from the sea front and central car park, The Olimpia is delightful family business. Quick, efficient and friendly service you will find a great choice of toasted paninis and traditional Greek, bread and sweet bakes. Rated 4.8 on Trip Advisor.