For the base:
300g digestive or ginger biscuits
125g unsalted butter
75g golden syrup
75g dark chocolate (70% cocoa)
For the caramel:
1 tbsp runny honey
100g caster sugar
150ml double cream
25g unsalted butter
pinch of sea salt
For the top:
100g dark chocolate (70% cocoa)
You will need a 20cm spring-form cake tin.
Line the cake tin with baking parchment. Put half the biscuits into a plastic bag and bash with a rolling pin to create fine crumbs and tip them into a large mixing bowl. Break the remaining biscuits into small pieces and add them to the bowl.
Gently melt the butter, golden syrup and dark chocolate in a small pan. Pour the chocolate mixture over the biscuits and stir in with the sultanas. Spread evenly into the cake tin and place in the fridge to set (for about 30 minutes).
To make the caramel, warm the honey in a pan and stir in the sugar with a teaspoon of water. Heat gently for 3-4 minutes without stirring until the sugar has dissolved and turned golden brown.
Warm the cream in another pan and set aside. Remove the pan of caramel from the heat and gradually stir in a third of the cream. Mix together, then add the remaining cream with the butter and salt. Bring the mixture back to the boil and remove from the heat.
Leave the caramel to cool before pouring it over the biscuit base. Place in the fridge to set (for about an hour).
For the topping, melt the chocolate over a bain marie, let it cool slightly before pouring over the set caramel. Return to the fridge to harden and cut into pieces to serve.
taken from GÜ chocolate cookbook