Chocolate biscuit cake

1. 1. Line a 450g/1lb loaf tin with cling film, leaving enough to fold over the top when the tin if full.
2. Melt the chocolate, syrup and butter in a bowl in the microwave, give it a stir to make sure all the ingredients are well mixed together.
3. Add the crushed biscuits, fruits and hazelnuts and stir well.
4. Tip the mixture into the loaf tin and shake to level it off. Fold over the cling film and put it in the fridge to set - which will take 1-2 hours.
5. It will keep for up to two weeks in the fridge - if you can resist temptation for that long. To serve, just turn it out onto a plate, carefully peel off the film and slice. The cake is very rich so try thin slices at first.