Nutella Mocha Biscuit Log

Serves 8, Prep 40 mins

1 litre thickened cream (4 cups)

50g dark chocolate, chopped

²⁄³ cup Nutella (220g)

2 tblsps instant coffee granules

250g packet Milk Coffee biscuits

Fresh cherries and dark chocolate curls (see Tip), to decorate

1 To start chocolate ganache, combine ¼ cup cream with chocolate and ½ cup of the Nutella in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl and cool slightly. Refrigerate for about 30 minutes, or until cool.

2 Dissolve coffee in ½ cup boiling water in a heatproof jug. Transfer to a shallow dish.

3 To make Nutella cream, beat 2½ cups cream and remaining Nutella in small bowl with an electric mixer until soft peaks form.

4 Spread ½ cup Nutella cream into a 11cm x 30cm rectangle down the centre of a large, rectangular serving plate. Have the short side of the plate facing you.

5 Dip two biscuits into coffee, sandwich together with 1 heaped tablespoon Nutella cream. Stand upright on one long edge in the cream at the top of the plate.

6 Working with one biscuit at a time, dip into coffee, then spread 1 heaped tablespoon Nutella cream over one side. Press against biscuits on plate. Repeat with another four biscuits, coffee and Nutella cream so there are seven biscuits in the row in total.

7 Repeat process with remaining biscuits, coffee and Nutella cream to make another three rows down with seven biscuits in each row. Reserve remaining three biscuits for another use.

8 To finish chocolate ganache, beat remaining 1¼ cups of cream in the small bowl with an electric mixer until soft peaks form. Fold in chilled chocolate mixture. Spread ganache evenly over top and sides of cake. Refrigerate, covered, overnight.

9 Serve topped with cherries and chocolate curls. Dust with icing sugar (optional).