This no-bake chocolate cake is packed with broken biscuits, dried figs, cranberries and pistachios. You can use whatever type of biscuit, dried fruit and nuts you prefer. Store the cake in an airtight container in the fridge for up to 1 week.
Line the base and two long sides of a 19 x 9 x 6cm loaf tin with baking paper, extending 5cm over the sides. Combine the biscuits, dried fruit and pistachios in a large bowl.
Combine the chocolate, butter and condensed milk in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until smooth. Pour the chocolate mixture into the biscuit mixture. Stir well to combine.
Spoon the mixture into prepared tin, pressing down firmly. Smooth surface with a spatula. Cover and refrigerate for 4 hours or until set.
Using overhanging baking paper, lift the cake from the tin. Remove paper. Serve cut into slices.