Brandied Chocolate Cold Cake

Directions

1. Line a 20cm tart tine with a removable base with plastic wrap.
2. Drip the brandy over the digestive biscuits in a mixing bowl.
3. Melt the butter, chocolate and honey in a bowl over simmering water and stir well until smooth and everything is incorporated.
4. Remove from heat and allow to cool for about 5 – 8 minutes and then fold in the whipped cream, nuts, apricots, cherries, peel and digestive biscuit mix, stirring everything well and combining it all evenly.
5. Spoon the mixture into the prepared tins and press everything down well.
6. Chill in a refrigerator overnight.
7. Invert the tart onto a dinner plate, peel off the wrap and discard it.
8. Dust heavily with cocoa and serve.
9. Notes* It will keep in the tin for up to 3 days in the fridge.