Line a loaf tin with parchment paper, leaving some overhang on the sides.
Put the chocolate, butter and honey in a heatproof bowl over a pan of barely simmering water. Stir until melted, smooth and glossy.
In a large bowl, mix the walnuts, almonds, broken biscuits and dried fruit.
Pour the melted chocolate over the dry mix and fold until everything is evenly coated.
Spoon the mixture into the tin and press it down firmly, especially into the corners.
Cover and refrigerate for at least 4 hours, or overnight, until completely firm.
Lift the cake out using the parchment, dust with cocoa powder, and slice with a warm, dry knife.
