Ingredients

• 125 grams butter, softened
• ½ cup icing sugar
• 2 egg yolks
• ½ cup ground toasted hazelnuts
• 125 grams quality dark chocolate, melted and cooled
• 1 cup cream, whipped
• ¾ cup strong black coffee, cooled
• ¼ cup brandy or Kahlua
• 300 grams sponge finger biscuits
• cocoa for dusting

Method

1. Beat the butter, and sugar together until light. Beat in the egg yolks, ground hazelnuts and cooled melted chocolate. Fold in the cream.
2. Mix the coffee and brandy or Kahlua together and dip the sponge finger biscuits into the mix. Place one layer on the base of a paper lined 6-cup capacity loaf tin. Spread with one third of the cream mixture. Repeat with the biscuits and cream finishing with a layer of biscuits.
3. Cover with foil, place a weight on top and refrigerate overnight. Serve in slices dusted with cocoa and if wished extra cream.