Ingredients:

• 200g Digestive Biscuits

• 60g Melted Unsalted Butter

• 8pkts KitKat (Milk & Dark x4)

• 400g Sponge Cakes 

• 150g Perugina Gran Blocco Dark Chocolate

• 2 cans Nestlé Sterilized Cream

• 2tbsp Icing Sugar

• Vanilla Essence

• 1tsp Instant Coffee (or espresso)

• 1tsp Caster Sugar (optional)

• 1tbsp Cocoa Powder

• Hot Water

Directions:

1. Crush the digestives and mix them well with the melted butter.

2. Transfer them to a 20cm cake tin (with ring)

3. Place the KitKats around the perimeter of the tin alternating between milk & dark chocolate facing outwards.

4. Press the biscuit mix firmly to block the KitKats in place.

5. Chill for 10 minutes.

6. Stir the instant coffee and the optional sugar with the hot water and allow it to cool off. Alternatively use espresso or some liqueur of your choice.

7. Melt the dark chocolate and add 1 tin of sterilized cream, 1 tablespoon of icing sugar, and some vanilla essence.

8. Mix well until smooth. If it starts to harden while you’re working place it in a microwave for about 10 seconds.

9. Construct the gateau using layers of chocolate cream, sponge cake, and the coffee mixture.

10. After 3 layers, top everything with the other sterilized cream tin mixed with 1 tablespoon icing sugar and some vanilla essence.

11. Chill for at least 2 hours, remove the cake ring and dust the gateau with cocoa powder just before serving.
    

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