Ingredients
- 200 g of dark baking chocolate
- 1 large handful of roasted hazelnuts
- 80 g of nougatine
- 75 g of unsalted butter
- 75 g of semi-salted butter
- 1 tablespoon(s) of instant coffee
- 4 eggs
- 50 g sugar
- 2 sachets of vanilla sugar
Preparation
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Crush the hazelnuts and nougatine into small pieces.
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Melt the chocolate and both butters in a bain-marie. Add the coffee and mix.
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Clarify the eggs. Beat the egg whites until very stiff. Mix the yolks with the sugar and vanilla sugar. Fold the egg yolks into the cooled chocolate, then the egg whites, delicately. Add the nougatine and hazelnuts.
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Line a cake tin with baking paper (cutting the corners so that the entire tin is well lined). Pour in the batter. Tap the tin on the work surface to remove air bubbles and cover with cling film. Refrigerate the night before, or freeze for 2 hours before serving.
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Unmold the marquise onto a serving dish before cutting it into slices.