Chocolate Indulgence

This is a very wicked version of the old melted chocolate and broken biscuit thing that everyone made at school.  But its better and fill of all sorts of naughty tasty things.

8 broken gluten free biscuits (I used Gluten Free Spicy Speculaas or Hokey Pokey biscuits).

This amounts to 200g of biscuits

180g dark chocolate

20g butter

1/3 cup crystallised ginger

1/3 cup sultanas

1/3 cup dried apricots

finely grated rind of one orange or tangelo

1 cup dessert almonds

1 tbsp sherry or other alcohol of your choice (optional)

Put the biscuits, apricots, ginger and sultanas in the food processor and chop until fine.

Add the citrus rind and nuts and chop.  There should still be nut lumps visible.

Melt the chocolate and butter in a double boiler.

Add the biscuit mix to the melted chocolate mix and stir well.

If adding sherry or other alcohol, add it now, and mix well.

Place in a round spring form pan (about 20 to 23cm is good) and press down very firmly all over (use the bottom of a flat-bottomed glass).

Place in the fridge until set, then remove the springform side.  The flat chocolate  slab can be prised gently off the base and presented as you see fit.  Cut into VERY thin slices and serving with coffee or tea.

It is extremely rich but very enjoyable.