Preheat your oven to 180°C (350°F). Line a loaf pan (9 x 5 x 3 inches) with plastic wrap or foil, then lightly butter or spray with non-stick cooking spray for good measure.
Toasting Tip: To toast your nuts, spread them on a baking sheet and bake for 8-10 minutes, or until fragrant and lightly browned. Let them cool completely before chopping coarsely.
While the nuts toast, break or chop the digestive cookies into bite-sized pieces.
In a large bowl, combine the toasted nuts, chopped cookies, and your chosen dried fruit.
Now for the melty magic! In a heatproof bowl placed over a saucepan of simmering water (we're creating a double boiler!), melt the chocolate, butter, and your chosen syrup together. Stir gently until smooth and everything is beautifully combined.
Pour the warm chocolate mixture over the dry ingredients in the bowl and gently fold it in with a spatula until everything is evenly coated.
Scrape the decadent mixture into your prepared pan, smooth the top, and cover it with plastic wrap. Refrigerate for at least an hour, or until the cake is completely set.
After chilling, cut or break the cake into slices. Store it in an airtight container in the refrigerator for up to a week, or freeze for about a month.
Notes: