Coffee and chocolate cream cake

Serves 8

175ml cold espresso 900ml double cream 350g cream cheese 125g icing sugar 2 tbsp cocoa powder butter, for greasing 425g chocolate chip biscuits 1 tbsp coffee beans, crushed 25cm loose-bottomed or spring form tin In a large mixing bowl, whisk together the double cream, cream cheese, icing sugar, cold espresso and cocoa powder for 6 mins until it is thick enough to stay on the whisk. Grease and line the tin. In a large bowl, crush the biscuits roughly with the end of a rolling pin. Fill the bottom of the tin with one fifth of the biscuits. Spread one fifth of the cream mixture over the biscuits, then repeat until there are no ingredients left, ending with a final layer of cream. Freeze the cake overnight. Before removing from the tin, place a table knife in a mug of hot water for 30 secs, then run it around the sides of the cake to loosen it. Remove the tin and place the cake on a serving plate, then top with the crushed coffee beans. Let stand for 30 mins, to come to room temperature, before cutting and serving.