Chocolat
Henri Steinlen
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This most delicious but deathly recipe comes from Victoria Fisher who lives in the UK, in Surrey near London.

Ingredients
325 g digestives (graham crackers) - finely crushed or chopped in a blender
75 g grated couverture chocolate or coarsely chopped up dark chocolate buttons
150 g butter - melted + slightly cooled

For Filling 1
240 g marshmallows
3 tbs milk
250 g good dark couverture chocolate

For Filling 2
120 g marshmallows
4 heaped teaspoons instant coffee powder
3 tbs hot water

1 pint double (heavy) cream for both fillings

Method
1. grease and line 24 cm/9" diameter cake tin (pan) with grease proof (non-stick) paper.

2. Mix digestives (graham crackers), chocolate + butter into crumbly mixture, and spread half over bottom of lined tin, do the same with the rest round the sides - about 5cm (2 inches) high.

3. Leave to cool and set in the refridgerator (1-2 hours).

Filling 1
4. Melt the marshmallows in the milk in a saucepan over medium heat, stirring all the time.

5. Break up chocolate and add to marshmallows mixture, then heat slowly stirring until melted - set aside to cool slightly (not for too long, it does set quite fast).

6. Whip cream until fairly stiff. Whisk about a 1/3 into the marshmallow mixture, then carefully fold in a further 1/3 of the whisked cream, (the other 1/3 you need for filling 2). Pour into biscuit casing - set aside.

Filling 2
7. Dissolve coffee powder in hot water and melt marshmallows in it as for filling 1.

8. Leave to cool slightly then add the remaining 1/3 whipped cream as for filling 1. Pour on top of chocolate filling, smooth top + leave to cool in refridgerator for several hours.

This can be made the day before and will keep in fridge for at least a week if not eaten up sooner.

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