COPHA CAKE

You will need a loaf pan 21x 10 cm . Melt 375 gm of copha , do not boil, but completely melt . In a separate bowl lightly beat 1 egg . In a large bowl mix together 480 gm of icing sugar with 1 heaped tbs of cocoa . Now add the egg , 1 tsp of vanilla extract , 1/4 cup of cream , mix well . Gradually add the melted copha . Stir until completely combined . Brush 230 gm of coffee biscuits with extra cream on both sides . Now pour 3/4 of a cup of the copha mix into base of the prepared pan . Place 4 coffee biscuits in an even layer on top , then pour 1/2 cup of chocolate copha mix over . Repeat with remaining biscuits and choc/ copha mix. End with a choc/ copha topping . Top with crumbled honeycomb or chocolate curls . Cover with plastic wrap and put in refrigerator for 2 hours . Remove from fridge for 20 minutes before serving at room temperature .