Sweet Nut Log
ready in 7 h. 25 min.
Melt the chocolate with a little of the butter and a little liqueur in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool for a few minutes.
Stir in the egg yolks, followed by the remaining butter and liqueur, a little at a time until blended. Stir in the biscuits, ground almonds and nuts. Cover and chill for about 1 hour until firm.
Turn the chocolate mixture out onto a sheet of non-stick baking paper and shape into a 35cm|14" long roll, tapering the ends slightly to look like a salami. Wrap in the paper and chill for about 6 hours until solid.
Sift icing sugar onto a sheet of non-stick baking paper. Unwrap the salami and roll in the icing sugar to coat.
Cut into slices to serve.