This is an original recipe as prepared by Joan Attard & Chaya Baldacchino during the Family Cooking Competition as held at Kwalita Malta 2018. Joane & Chaya placed 2nd in the competition. WELL DONE & CONGRATULATIONS!

All you will need is:

Lamb Brand Roasted Hazelnuts, 250g crushed + extra for decoration

Lamb Brand Icing Sugar, 100g

Lamb Brand Breadcrumbs, 90g

Lamb Brand Vanilla Powder, pinch

Icam Dark Chocolate, 150g

Icam Cooking Chocolate, (100g dark and 100g milk chocolate)

Fresh cream, 150ml

Digestive biscuits, 125g

Vermouth, 100ml

Morning Coffee, 100g

Brandy, 30ml

Cocoa Powder, 2tbsp

All you have to do is:

1. Prepare an 8 inch loose bottom tin with cling film. 
2. Mix all the dry ingredients together. 
3. In the meantime place the fresh cream in a pan and bring to a boil, then remove and place the dark chocolate, let it stand for a while and then whisk to get like a smooth cream (ganache). 
4. Let the ganache cool down a bit and add to the dry ingredients followed by the vermouth and brandy. 
5. Mix everything together and place in the tin. 
6. Let it stand in the fridge for a couple of hours or overnight. 
7. Next melt the dark and milk chocolate over simmering water, (Bain-Marie) and cover the cake. 
8. Finally decorate with hazelnuts