Start this recipe by soaking the raisins in the brandy, in a small bowl the night before you make the cake. The following day when you are ready to prepare the log, start by making the ganache`. In a small saucepan, gently melt the cream, chocolate and brandy together to produce a thick, chocolate sauce. Pour the sauce into a small bowl and leave in the fridge to set while you prepare the log. In a medium sized saucepan, melt together the chocolate, butter, coffee granules and soft brown sugar. When ready, remove the pan off the heat and mix in the walnuts, almonds, crushed biscuits and brandy-soaked raisins. When the mixture has come together, turn it onto a large sheet of double greaseproof paper. Form the mixture into a sausage shape, and roll up the greaseproof parer, twisting the two ends to tighten up (like a Christmas cracker) Place the log in the fridge and chill for 2 hours till firm. When ready, remove the log from the fridge and remove the paper. Place the chocolate log on a long serving plate. Remove the set ganache` from the fridge and spread over the log using a palette knife. Create the bark effect in the ganache` using a fork and dust with icing sugar to create snow. You may also decorate the chocolate log with holly or Christmas decorations. Suggested accompanying wine: DELICATA Casella Moscato sweet white wine