- 115 g salted butter
- 100 g sugar
- 6 T good-quality cocoa
- 2 free-range egg yolks
- 2 T Port (optional)
- 200 g Marie biscuits, crushed
- 50 g unsalted mixed chopped nuts
- 45 g dried apricots, chopped
- 2 T icing sugar
Melt the butter in a small saucepan over a medium heat. Add half the sugar, whisking gently until the sugar has completely dissolved. Add the cocoa and stir until smooth again. Remove the pan from the heat.
In another bowl, whisk the egg yolks and remaining sugar until light and fluffy, then gradually add the warm chocolate mixture and Port, if using, whisking continually. Once all the chocolate mixture has been incorporated, set aside.
Add the crushed biscuits, nuts and apricots to the chocolate mixture. Mix gently to combine. Chill for 25–30 minutes, or until set enough to shape into a log.
Place a sheet of wax paper on a work surface, then transfer the mixture onto the paper. Carefully shape the mixture into a log about 20 cm long, wrap in the wax wrap, then wrap once more in tin foil.
Chill for a minimum of 2 hours before slicing and serving with a sprinkling of icing sugar.