Spiced chocolate biscuit gateau

Whip cream with icing sugar and spices until stiff

Mix water and brandy in a shallow bowl. Add cocoa powder and stir until well combined. Quickly dip 1 biscuit in the cocoa liquid to moisten, taking care not to oversoak. Place on an oblong plate. Dip second biscuit and place next to the first, long sides together. Repeat with a third biscuit.

Spread a heaped tablespoon of the spiced cream over the 3 biscuits to cover them.

Repeat with another 3 biscuit layer. Press down lightly and spread with another layer of cream. Continue this way until all biscuits have been used, saving approx 1/3 of the cream.

Scrape any excess cream from the sides and add to the reserved cream with any remaining cocoa liquid. Whip again to combine.

Spread reserved cream over too and sides of the gateau to cover. Cover loosely with foil and refrigerate for at lead 3 hours, preferably over night.

To serve, transfer to a serving plate using a fish slice. Decorate by pressing grated chocolate over the top and sides.