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.
ADVERTISEMENT
Pages: 1 2
