Chocolate Biscuit Cake

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups plus 6 Tbsp. (4 sticks minus 2 Tbsp.) unsalted butter
• 30 oz. bittersweet chocolate (do not exceed 61% cacao), coarsely chopped
• 3/4 cup heavy whipping cream
• 6 Tbsp. Lyle's Golden Syrup
• 2 7.5-oz. packages lightly toasted butter biscuits (such as Le Petit Beurre), coarsely chopped
• 8 oz. semisweet chocolate, coarsely chopped
• 1 cup heavy whipping cream
• 1 Tbsp. light corn syrup

Steps

1. Lightly coat 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.
2. 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.
3. 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" 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. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep chilled.
4. Cut into wedges and serve.