Ingredients
2 pounds dark chocolate, , roughly chopped (about 50% cocoa)
1 pound unsalted butter
pinch salt
¼ cup whipping cream
⅓ cup golden syrup
1 pound digestive biscuits, , broken by hand into postage stamp sized pieces
For the Chocolate Ganache
½ cup whipping cream
1 tbsp corn syrup
8 ounces dark chocolate chopped
Instructions
Melt the butter over medium low heat.
Add the chocolate and salt and continue over medium low heat until the chocolate is fully melted.
Remove from heat and stir in the whipping cream and golden syrup until smooth.
Fold in the broken biscuits and pour into a 9 inch spring form pan that has been lined with plastic wrap or parchment paper.
Chill in the fridge for at least 3 hours or overnight.
Remove from pan and glaze with chocolate ganache.
To make the Chocolate ganache
Scald the cream in the microwave until almost boiling.
Pour over chocolate in a small bowl and let stand for five minutes.
Stir until smooth then stir in the corn syrup.
Pour over the cooled biscuit cake using a spatula to help cover it evenly.
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