Cream the butter and sugar together until soft. One by one, beat in the eggs. Beat in the Amaretto liqueur. Photographs by Priyanka Parashar/Mint

Push the cocoa powder through a sieve into the chocolate. With spatula, stir until combined. Beat in the egg mixture.

In the chocolate mixture, tip in the chopped nuts and crushed biscuits. Fold these in. Transfer this mixture to the fridge for 20-30 minutes.

Unroll and slice off two large pieces of cling film, overlapping them.

Tip the chocolate mixture out in the middle of this using your hands. Mould the mixture into a fat salame-like log.

Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin. Put the log in the fridge to set.

Once it’s set, tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper.

Measure out a piece of string six times longer than the salame and tie over one knotted end of cling film.

Rub icing sugar over the salame. Make a loop with the string, and feed it over the end of the salame, close to where it is tied on. Pull the trailing end to tighten and form another loop.

Transfer to a wooden board and cut some slices.

Serve cold.