Easy, 1hr 30 mins plus refrigerate overnight, Serves 12

By Krystal Howell

  • 300ml Thickened cream, plus 300ml extra
  • 1/2 canhttp://uat.kw.dhm.io/index.php/recipe/adminhtml_recipe/edit/id/11/key/1413c1469eaa7b5e1193ae47903257c5376ab61cae4114e4441db28878da7d12/# Nestle sweetened condensed Milk
  • 1/4cup Milk
  • 1TBS Hazelnut Liquor
  • 2x 250g Plain Chocolate Bicuits
  • 500g Dark Chocolate, chopped
  • 1TBS Baking Cocoa
  1. 1 Using an electric mixer, beat cream and nestle condensed milk until thick. spread a little of the cream mixture onto the base of the serving plate.
  2. Combine milk and hazelnut liquor. Working with 1 packet of biscuits at a time, use a pastry brush to brush the back of each biscuit with the milk mixture to soften slighty, then spread each biscuit with 1 tsp of cream mixture, placing biscuits on their side and sandwiching- them together to form a log.
  3. Repeat with remaining biscuits and cream mixture to form a second log, next to the first log. refrigerate overnight.
  4. The day of serving, combine dark chocolate and extra cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon- until smooth. Remove bowl from heat. Set aside at room temperature to cool (can take up to 3 hours) stirring occasionally, until ganache is thick & spreadable.
  5. Spread ganache all over the top and sides of cake to form a log. Dust with cocoa powder.

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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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