Preheat the
oven to 400F, Gas 6. Spread out the hazelnuts on a baking sheet and
toast them in the oven for 5 minutes until golden. Transfer the nuts to
a clean dish towel and rub off the skins while still warm. Cool, then
chop finely. Line a 1.2 liter loaf tin with clear film and cut the
sponge fingers to fit the base and sides. Reserve the remaining
biscuits. Mix the coffee with the brandy in a shallow dish. Dip the
sponge fingers briefly into the coffee mixture and return to the tin,
sugary side down.
Whip the
cream with the icing sugar until it holds soft peaks. Roughly chop 75g
of the chocolate, and fold into the cream with the hazelnuts. Melt the
remaining chocolate in a bowl set over a pan of barely simmering water.
Cool, then fold into the cream mixture. Spoon into the tin. Moisten the
remaining biscuits in the coffee mixture and lay over the filling. Wrap
and freeze until firm. To serve, remove from the freezer 30 minutes
before serving. Turn out on to a serving plate and dust with icing sugar
and cocoa.
Autumn
hazelnuts add crunchiness to this delicious iced dessert.