Break the biscuits cookies into small pieces heat into large bowl, heat a non-stick pan over medium-high heat and toast walnuts or hazelnut for about 5min string frequently to toast evenly. Add toasted nuts over the biscuits.

Prepare the chocolate syrup. In a medium saucepan add sugar and cocoa powder stir to combine and gradually add water. While string to combine well. Add the butter and place over medium heat bring to boil for about 7-8min stirring constantly. Remove from heat and add vanilla.

Set aside to cool slightly for about 10-15 mins pour the syrup. Over the biscuits and nuts and combine well using a large spatula spoon transfer the mixture into 9 inches 23 cm non-stick round cake ware like the oven, I have used 9 inches 23 cm springform pan bottom lined with parchment paper press well using the bake of the spoon an offset spatula cover and refrigerate for about 30 minutes before preparing the chocolate ganache.

Prepare chocolate ganache and place creme into a small saucepan and let it sit for 1min stir until smooth. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3/4 hours or overnight. Before serving decorate it with roasted nuts if desired cut in to slice and serve.