Step 1

Prepare a 9-inch spring form pan by lining the bottom with parchment paper. Set aside.

Step 2

Place a medium saucepan with 2 inches of water over medium heat. Insert a medium size heat-proof bowl and melt the butter in it. Stir in the chocolate and salt and continue to heat until chocolate is melted, stirring until smooth. Off the heat, stir in the syrup and honey.

Step 3

Break the graham crackers into approximately 1-inch pieces and stir them into the chocolate mixture to coat. Spoon into the prepared spring form pan and smooth the top. Cover lightly with plastic wrap and refrigerate for 4 hours or overnight.

Step 4

To make the glaze, melt the chocolate in a medium size heat-proof bowl set over simmering water and stir until smooth. Add the syrup and stir to mix. Remove the sides of the cake pan and set the cake onto a serving plate. Smooth the glaze over the top of the cake using a thin icing spatula. Chill again until ready to serve.

Step 5

At serving time, bring cake to room temperature for 20-30 minutes. Use a sharp knife dipped into warm water and wiped on a towel to cut into thin slices.