Black Forest Slice

I'm a sucker for Black Forest. Black Forest chocolate, black forest gateau, black forest anything. This got me thinking, what exactly is the Black Forest? Before researching I knew (or thought) that the Black Forest was a region in Germany, in Bavaria to be precise. From what I can gather, the Black Forest was called thus due to it being a huge area of uninhabited land with lots of tall trees which didn't let in much light; hence Black Forest. Next question, how does that translate into a cake type? Simply from the cake  Schwarzwälder Kirschtorte , a torte from the Black Forest region. Specifically, it is the cherry liqueur that gives the cake its name. In order for a Black Forest cake to be called as such, it must contain kirschwasser, a clear spirit made from sour cherries, (it's written into German law that this must happen - so says Wikipedia)

Cadbury Chocolate makes Black Forest chocolate which I love, but Cadbury's are bastards at the moment because they are shutting down the Cadbury's factory in Dunedin with the loss of 300-odd jobs. I digress.
A colleague from work made Black Forest fudge slice which was a sin on a plate. So I decided to make my own.

What you need:

• A packet of super wine biscuits - any sweet tea biscuit will do
• 1/2 can of sweetened condensed milk (bet you can't not dip your finger in it)
• 120 g unsalted butter
• 1 tbsp. cocoa powder
• One block of Black Forest chocolate - the biggest one.

What you do:

•  Crush up the biscuits - as fine or rough as you like. Set aside.
• Place the butter and condensed milk in a  saucepan and melt gently over a low heat.
• Stir in cocoa powder
• Add butter to biscuit and mix well.
• Turn biscuit mix out into a large slice tin covered with baking paper
• Melt chocolate however you like - microwave if you're lazy. over a double boiler if you're a purist. *
• Pour melted chocolate over biscuit mix, Refrigerate until set.

* if using a microwave, use low power and short bursts. Stir and go again. I used power level 5 for 20 seconds at a time, even then I smelled the biscuit part of the chocolate heating up.