Ingredients:

  • 400g Digestive Biscuits, rough-chopped
  • 100g toasted walnuts or hazelnuts
  • 200g dark chocolate (minimum 60% cocoa solids), finely chopped
  • 150g unsalted butter, cubed
  • 150g golden syrup
  • 25g unsweetened cocoa powder, sifted
  • 150g semi-sweet chocolate, finely chopped
  • 120ml heavy cream (minimum 35% fat)

Instructions:

  1. Line the base and sides of an 8-inch (20cm) springform pan or square tin with parchment paper, leaving an overhang for easy removal.
  2. Hand-break the digestive biscuits into 1/2-inch chunks into a large mixing bowl. Do not use a food processor to avoid fine crumbs.
  3. Combine the butter, golden syrup, and cocoa powder in a heat-proof bowl set over a saucepan of simmering water (bain-marie). Stir until the butter is melted and the mixture is glossy.
  4. Remove from heat and stir in the 200g of dark chocolate until completely melted and emulsified. Allow the mixture to cool slightly to a lukewarm state.
  5. Fold the chopped biscuits and toasted nuts into the chocolate binder until every piece is thoroughly coated.
  6. Transfer the mixture to the prepared pan. Press down firmly using an offset spatula or the back of a spoon to eliminate air pockets and ensure a dense structure.
  7. To create the ganache topping, heat the heavy cream until just simmering, then pour over the 150g of semi-sweet chocolate. Let sit for 2 minutes before whisking into a smooth glaze.
  8. Pour the ganache over the biscuit base and refrigerate for at least 4 hours (or overnight) to allow the cold-set compression to finalize the texture.