Chocolate and Cherry Fridge Cake

1. Chuck the butter, chocolate and honey into a pan and heat over a low heat, stirring occasionally, until everything has melted together.
2. Tip the biscuits into a food processor and blend until fine mix. Transfer to a mixing bowl. Add the walnuts, hazelnuts and dried cherries. Pour over the velvety smooth melted chocolate and fold everything together into a course mixture.
3. Spoon the mixture into a buttered loaf tin and push everything down with the back of a spoon. Cover and refrigerate for 2 hours. Remove from the fridge and leave for at least 10 minutes before serving. flip pout of the tin and onto a serving plate. Dust with coco powder, slice and serve.

Serves 8-10
150g butter, plus extra for greasing
300g dark chocolate (70%), bashed
4 tbsp honey
300g tea biscuits
50g walnuts, finely chopped
50g hazelnuts, finely chopped
100g dry cherries, roughly chopped
Cocoa powder to dust