Soak the raisins in the alcohol for as long as you can, I'd aim for anything between a couple of hours to overnight if at all possible. The raisins then become all juicy and plump as they soak up the booze.
Line a 20cm square tin, or a 18cm springform tin if you'd prefer, with non-stick baking paper. Pop the biscuits into a food or freezer bag, tie the bag and, using a rolling pin, bash, bash, bash away. Your biscuits should be broken up into small pieces.
Pop the chocolate and butter into a glass bowl sitting over a pan of simmering water and stir until its all melted.
Then add the biscuits, apricots, zest, nuts (if using) and raisins to the chocolate.
If you've found that the raisins haven't quite soaked up all the alcohol, drain away any excess alcohol before adding to the chocolate. Otherwise you end up with the cake sort-of swimming in the alcohol.
Scrape all the mixture into the prepared tin and flatten the mixture.
To make the topping (which is optional, depending on exactly how chocolatey you want it to be): melt the topping chocolate and butter in a bowl over simmering water. When completely melted, spread over the top of the mixture.
Pop the whole thing in the fridge for at least two hours. Cut into small squares or triangles.
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