This recipe is another of those great desserts that you can cook in advance of any guests coming round. The actual preparation time should not take you longer than about ten minutes but the baking time is a bit longer. As long as you know how to melt some chocolate and seperate an egg you really should not have any problems making this dessert.

Ingredients

• 225g White Chocolate
• 110g Milk Chocolate
• 110 Dark Chocolate
• 150ml Sour Cream
• 6 egg yolks
• 425ml Sour Cream
• 1 sweet pastry base

1. You will first of all need a sweet pastry base. You can either purchase this from the shops or you can make one by following this recipe.
2. In one bowl melt the white chocolate and in a second bowl melt the milk and dark chocolate
3. In two separate bowls measure out 150ml and 275ml of the sour cream and to each bowl add 3 egg yolks and mix gently until combined.
4. Add the 150ml sour cream mixture to the bowl of white chocolate and mix together. Similarly add the 275ml of sour cream mixture to the milk and dark chocolate and mix until combined.
5. Take a large spoonful of the milk/dark chocolate mixture and head onto the pastry case at the 12, 3, 6 and 9 o’clock positions. Now head a large spoonful of the white chocolate mixture in between the milk/dark chocolate mixture and in the centre of the pastry case. Your pastry case should now be quite full.
6. Using the end of a spoon or knife create a marbled effect by dragging some dark chocolate into the white chocolate and vice versa. You don’t need to go overboard with the marbling as it will mix in slightly during baking.
7. Bake in a preheated oven at 150°C for about 45 minutes.
8. When you take it out the oven you will need to leave it to cool to room temperature as the centre will still be quite soft.
9. Serve with some whipped cream or ice-cream sprinkled with a little bit of cocoa powder