Famous Chocolate Wafer Refrigerator Roll

11/2 cups heavy cream

1 tablespoon instant espresso powder

1 tablespoon sugar

44 Famous Chocolate Wafers

¼

cup finely chopped hazelnuts, toasted

¼

cup crushed Famous Chocolate Wafers

Lightly grease a 6-cup loaf pan, and line with two large pieces of overlapping plastic wrap, letting the excess hang over the edges.

In a bowl, combine the cream, espresso powder and sugar. Whip until the cream holds firm peaks. Spoon two-thirds of the whipped cream into the loaf pan. Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.

Starting at the short side of the pan, arrange 11 cookies in the cream, standing them on their edges in a row. Do the same with a second row, slightly overlapping with the first row. Continue with remaining cookies for a total of four rows.

Press on the cookies gently. Cover with the remaining cream. Smooth with a spatula, pressing gently to make sure that any gaps between the cookies are filled. Tap the pan on the counter to eliminate air bubbles.

Cover with the excess plastic wrap, and refrigerate for at least 24 hours, preferably 48 hours. When ready to serve, peel the plastic wrap from the top and gently tug to loosen the cake. Set a cutting board on top of the pan, and invert the cake onto the board. Lift the pan off, and gently peel away the plastic wrap. Mix the nuts and crumbs, and sprinkle over the top. Slice with a warm knife.

Serves eight.

Cook's note: Crush any broken wafers into crumbs; use for ice-cream topping or sub for graham crackers to make a chocolate piecrust.

"Absolutely Chocolate" by the editors of Fine Cooking (2009 Taunton Press)