- Step 1
Grease a 6cm-deep, 13cm x 23.5cm (base) loaf pan (see note). Line base and sides with baking paper, extending paper 5cm over edge at both long sides.
- Step 2
Place butter, chocolate, syrup and brandy, if using, in a medium saucepan over low heat. Cook, stirring, for 10 minutes or until smooth and combined. Remove from heat.
- Step 3
Break biscuits into small pieces. Place in a large bowl. Add hazelnuts, pistachios, figs and cherries. Stir to combine. Stir in chocolate mixture. Spoon mixture into prepared pan, pressing down slightly to compress. Cover surface with baking paper. Cover pan. Refrigerate overnight or until set. Stand at room temperature for 10 to 15 minutes before slicing. Serve dusted with cocoa.
We used a Wiltshire loaf pan, available at major supermarkets.
Cake will keep for up to 1 week in an airtight container in the fridge. You can also wrap in plastic, then foil, and freeze for up to 2 months.
Use roasted macadamias in place of the hazelnuts and raisins instead of figs.