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Four new and improved Nestlé Nutren Activ hampers to give away. Each hamper consists of two tins of the three fabulous flavours - vanilla, chocolate and strawberry. Valued at R400 each. Answer this easy question

Chocolate Marquise

Once you've tried this decadently fudgy, rich chocolate dessert, you'll never long for a mundane mousse ever again.

This classic recipe is attributed to the famous Taillevent restaurant in Paris, and was first published in Patricia Wells's The Food Lover's Guide to Paris.

280g 70% dark chocolate
5 eggs, separated
100g icing sugar
185g unsalted butter

1. Gently heat the chocolate in a double boiler. Once melted, remove from the heat and stir in 70g of the icing sugar and all of the butter, and then add the egg yolks. Be sure to mix well after each addition.

2. Whip the egg whites with a pinch of salt until the mixture forms stiff peaks. Add the remaining icing sugar and beat again until smooth and glossy.

3. Fold the egg whites into the chocolate mixture in three batches.

4. Line a loaf tin with plastic sandwich wrap. Spoon the mixture into tin and refrigerate for 30 minutes. For a less traditional approach, spoon into individual moulds and serve as an alternative to pot au chocolat. The Taillevent version is originally served with sauce à la pistache (pistachio- nut paste), but a conservative drizzling of vanilla-speckled crème anglaise will also do it justice.