1. Line a 10 inch (25cm) loaf pan with baking parchment and set aside. Chop the chocolate coating and coconut oil and add to a heatproof bowl, place on a pot with simmering water and melt. Mix until you get a nice smooth chocolate sauce, then remove from the heat and let cool down a bit.

2. Add the eggs, confectioner’s sugar, vanilla extract and salt to a large bowl and mix on high speed until light and creamy. Add the chocolate powder and two tablespoons milk and mix in. Gradually add the chocolate sauce and mix in until well combined.

3. Add the 1/4 cup (60ml) milk to a shallow bowl. Add some of that chocolate mixture to the loaf pan and brush the bottom and sides with it. Now start layering the biscuits – dunk the biscuits into the milk for a second, then place them in one layer on top of the chocolate in the loaf pan. Make sure the biscuits cover everything (you have to break some apart to fit). Spread some of the chocolate mixture on top to get another layer. Repeat with biscuits and chocolate mixture until the pan ins full – end with chocolate. Place the pan in the fridge overnight.

4. Take the out of the fridge and remove from the loaf pan. Melt the white chocolate and drizzle over the cake. Store leftovers in the fridge.