- Put the crumbled muffins/cake into a bowl (I used all chocolate, but any flavours that complement chocolate will work well). Pour over the sherry and leave over night or for at least 4 hours. Add the apricots and nuts (if using).
- Line a springform cake tin. Pour the cream over the chocolate (roughly chopped) 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.