Instructions: Melt 75g of chocolate with the butter. Stir in the sugar, egg yolks, nuts and flour; beat until smooth. Fold in stifly whisked egg whites. Turn mixture into the tin, bake at Gas Mark 4, 180 C, 350 F for 40 minutes until cooked through. Dissolve coffee in 2 tablespoons of hot water, add liqueur and soak the base; cool. Remove from tin, peel off paper then return to the clean tin.

Make a custard with the egg, cornflour, sugar and milk, heating without boiling. Stir in gelatine whilst hot. Keep covered in a bowl whilst cooling. When cold, whisk in cream cheese and the cream, continuing to whisk until quite thick and deliciously creamy. Halve mixture, add 75g of melted chocolate to one amount and essence to the other. Place spoonfulls of alternate coloured custards in the tin then swirl through. Smooth the top, cover with coarsly grated chocolate. Leave in the fridge to set.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.