DOUBLE CHOCOLATE & COCOA NIB COOKIES

1. Heat the oven to 185°C, fan forced.
2. Place the softened butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat until pale in colour.
3. Add the eggs and mix until thoroughly combine.
4. Meanwhile, sieve the flour and baking powder, then combine it with the hot chocolate powder.
5. Add the flour mixture to the mixer bowl and beat until just combined.
6. Break the dark and milk chocolate into small pieces, approximately the size of a five-cent piece.
7. Add the chocolate and cocoa nibs to the cookie dough and mix to disperse.
8. Portion the dough into 25 balls and place on a lined baking tray.
9. Bake in the preheated oven for 25-30 minutes.
10. Transfer the cookies onto a cooling rack and allow to cool completely at room temperature.

ASSEMBLY

1. Cut the vanilla bean in half, lengthways, and scrape the seeds into the bowl.
2. Add the cream and sugar, then whisk to firm peaks.
3. Spread some whipped vanilla cream over the first cookie and sandwich it with a second cookie. Then, stand it up on a rectangle serving plate.
4. Continue adding cookies, adhering them with more whipped cream, until they are standing in a row to create a log.
5. Generously coat the log with whipped cream.
6. Place the cake and any remaining cream in the refrigerator for a minimum of 24 hours, allowing the cookies to soften. If any cracks in the cream form overnight, use the reserved cream to touch up the cake.
7. Just prior to serving, grate the dark chocolate over the surface of the cream and decorate with fresh raspberries.