Step 1

Melt the butter over medium low heat.

Step 2

Add the chocolate and salt and continue over medium low heat until the chocolate is fully melted.

Step 3

Remove from heat and stir in the whipping cream and golden syrup until smooth.

Step 4

Fold in the broken biscuits and pour into a 9 inch spring form pan that has been lined with plastic wrap or parchment paper.

Step 5

Chill in the fridge for at least 3 hours or overnight.

Step 6

Remove from pan and glaze with chocolate ganache.

Step 7

Scald the cream in the microwave until almost boiling.

Step 8

Pour over chocolate in a small bowl and let stand for five minutes.

Step 9

Stir until smooth then stir in the corn syrup.

Step 10

Pour over the cooled biscuit cake using a spatula to help cover it evenly.