KEY POINTS:
Makes one 18cm cake
2 ½ cups of crumbled day-old muffins or cake (I used all chocolate but any flavours that complement chocolate will work well)
½ cup sherry
½ cup chopped apricots; toasted chopped nuts are optional
¾ cup cream
200g dark chocolate, roughly chopped
1 Put the crumbled muffins/cake into a bowl. Pour over the sherry and leave over night or for at least 4 hours. Add the apricots and nuts (if using).
2 Line a springform cake tin. Pour the cream over the chocolate and microwave until melted, stir until smooth. Pour into the cake mix, stir and press into the tin then pour the remaining chocolate over the top. Refrigerate for at least 6 hours before slicing with a hot knife.