Crush 150 gr of the biscuit in the blender or foodprocessor and mix with the melted butter. Put the ring of a round cake tin (20 cm in diameter) on a plate or board covered with baking paper. Divide the cookie/butter mixture in a fairly thin layer and distribute over the bottom and press firmly with the back of a spoon. Leave to set in the fridge.
Melt the butter and dark chocolate au bain marie and stir til it is smooth.
Whisk the eggyolks and the sugar into a very thick grainy mass and spoon them through the chocolate mixture and add the kahlua.
Spoon in the almonds, the figs, raisins and the remaining 75 gr of the biscuits (crumbled). Divide the mixture across the bottom on top of the biscuit/butter mix.Smooth the top.. Leave to set in the fridge
Put the cream in a small saucepan and bring to the boil. Take of the heat and pour over the milk chocolate and stir until it is melted. As soon as it has the consistency of thick yogurt, divide a thin layer on top of the marquise. Leave to set in the fridge for 2-4 hrs.
Take the cake out of the fridge shortly before serving. A trick to get the outside ring of is to use a hairdryer to heat the outside of the ring, so the chocolate will release easily.