Chocolate cake with butterscotch and speculoos

My lovely Dutch friend sent me some goodies recently, including some of my favourite speculoos biscuits. I wanted to use them in a cake of some sort, and found this recipe in a French magazine.
No cooking is needed for the cake.

125g speculoos biscuits
4 dried figs, finely chopped
4 dates, finely chopped
2 tbspns sultanas
60g melted butter
200g milk or plain chocolate - broken into small pieces
15cl cream
2 packets of Werther's originals

22cm cake tin - preferably a silicone mould

Crush the biscuits and mix them with the dried fruit. Press the mixture into the bottom of the tin/mould and put it in the fridge to harden.
Break the chocolate up into a bowl.
Put the cream in a small saucepan and bring to the boil, then pour it over the chocolate.
Stir well till the mixture is nice and smooth. Cool.
Take the base mixture out of the fridge and pour the chocolate over, then put it back in the fridge again to harden [for about 2 hours].
When the cake's ready, put the Werther's into a polythene bag or teatowel and crush them with a rolling pin. Sprinkle them over the top of the chocolate.

Not a very good photo - this is the top of the cake. Am still having problems with my camera.