|Hazelnuts||3 Ounce, shelled, chopped (85 Gram)|
|Strong black coffee||150 Milliliter (2/3 Cup)|
|Double cream||3⁄4 Pint (450 Milliliter)|
|Sifted icing sugar||3 Ounce (85 Gram)|
|Plain chocolate||5 Ounce (150 Gram)|
|Icing sugar||1 Tablespoon (To Dust)|
|Cocoa||1 Tablespoon (To Dust)|
Pre heat the oven then spread out the hazel nuts on a baking sheet and toast slowly in the oven for a few minutes until just golden.
Line a 1.2 ltr or a 2 pint loaf tin with clear film and cut the sponge fingers to fit the base and sides.
Mix the coffee and the milk in a shallow dish and dip the sponge fingers briefly into the coffee mixture and return to the tin with the sugary side facing down.
Whip the cream with the icing sugar until it holds soft peaks.
Roughly chop 85 g - 3 oz of chocolate and fold into the cream with the hazelnuts.
Melt the remaining chocolate in a small bowl and set over a pan of simmering water.
Cool then fold into the cream mixture.
Spoon into the tin.
Moisten the remaining biscuits in the coffee and layer over the filling.
Cover with the cling film and freeze until firm.
To serve remove from the freezer and turn out onto a serving plate 20 minutes before and dust with icing sugar and cocoa, letting some fall on the plate.
Cut into 1/2 inch slices and serve.