Mint Chocolate Cream Cake

Directions

1. Beat together the cream, sugar and mint extract with an electric whisk until the mixture forms stiff peaks.
    
2. Line a standard 900g loaf tin with parchment paper so that it hangs off the sides.
    
3. Line the bottom of the tin with the wafer biscuits, creaking them if necessary to fit. Spread a layer of the mint cream mixture over the top. Continue layering, ending with a layer of mint cream, until you reach the top. Sprinkle the top with the chocolate chips.
    
4. Refrigerate for at least five hours until set.
    
5. When ready to serve, gently lift the whole cake out of the tin by the parchment paper. Peel off the paper and slice to serve.