Chocolate Lazy Cake

Combine the milk, cream, sugar, cocoa powder, and instant espresso powder in a saucepan, mixing until smooth.

Heat the mixture over medium heat, stirring constantly, until it begins to boil.

Add the chocolate, butter, and vanilla to the hot mixture, then stir until everything has melted and the sauce is smooth and well combined.

Set the chocolate sauce aside until it has cooled completely and is no longer hot.

Break half of the biscuits into rough, uneven pieces in a bowl, and set the rest aside for later.

Pour the cooled chocolate sauce over the broken biscuits and fold gently until the pieces are well coated.

Add the remaining biscuits and fold gently until evenly distributed without breaking them up too much.

Transfer the biscuit mixture to a sheet of plastic wrap, shape it into a compact log, and wrap it tightly.

Wrap the biscuit log in aluminum foil, keeping its cylindrical shape and sealing the ends tightly. Refrigerate for 240 minutes, until firm and able to hold its shape.

Remove the firm biscuit log from the refrigerator, unwrap the aluminum foil and plastic wrap, then place it on a serving plate.

Heat the cream in a saucepan over medium-low heat until hot, without letting it boil.

Add the chocolate to the hot cream and stir until completely melted and the ganache is smooth and glossy.

Pour the chocolate ganache over the log and spread it evenly to cover the top and sides completely.

Cut the lazy cake into even slices and serve chilled immediately after slicing.