Ingredients
- 1 1/2 cup plus 6 tablespoons (4 sticks minus 2 tablespoons) unsalted butter
- 30 ounce bittersweet chocolate (do not exceed 61% cacao), coarsely chopped
- 3/4 cup heavy whipping cream
- 6 tablespoon lyle’s golden syrup
- 2 tablespoon 7.5-ounce packages lightly toasted butter biscuits (such as le petit beurre), coarsely chopped
- 1 1/2 cup plus 6 tablespoons (4 sticks minus 2 tablespoons) unsalted butter
- 30 ounce bittersweet chocolate (do not exceed 61% cacao), coarsely chopped
- 3/4 cup heavy whipping cream
- 6 tablespoon lyle’s golden syrup
- 2 tablespoon 7.5-ounce packages lightly toasted butter biscuits (such as le petit beurre), coarsely chopped
- 8 ounce semisweet chocolate, coarsely chopped
- 1 cup heavy whipping cream
- 1 tablespoon light corn syrup
Preparation
Baking Directions:
For the cake: Lightly coat a 9-inch springform pan with nonstick spray.
Line bottom of pan with parchment paper round.
Stir butter and chocolate in a large saucepan over low heat until melted and smooth.
Stir in cream and golden syrup.
Remove from heat; mix in chopped biscuit pieces to evenly incorporate.
Pour chocolate mixture into prepared pan; smooth top.
Cover and refrigerate until set, at least 3 hours or overnight.
For the glaze: Place chocolate in a medium bowl.
Bring cream and corn syrup to a simmer in a small saucepan over medium heat.
Pour over chocolate.
Let stand 5 minutes, then stir until melted and smooth.
Let cool slightly, stirring occasionally, until glaze is slightly thickened but still pourable.
Wrap a warm, damp kitchen towel around cake pan.
Remove pan sides.
Invert cake onto a cardboard round or the removable bottom from a 9-inch tart pan.
Remove cake pan bottom and peel off parchment paper.
Place cake on a wire rack set over a rimmed baking sheet.
Pour glaze over cake, allowing it to drip down sides; spread as needed to cover cake.
Refrigerate cake until glaze sets, about 30 minutes.
Note: Can be made 1 day ahead.
Cover with cake dome and keep chilled.
Cut into wedges and serve.
