Chocolate biscuit crown cake recipe

1. Grease and line a deep, 18cm loose-bottomed cake tin with a double layer of clingfilm. Melt the chocolate and butter in a bowl set over a pan of simmering water, then remove from the heat and stir through the golden syrup. Put the broken biscuits in a large bowl and fold in the chocolate mix to coat. Transfer to the tin, pressing the top gently with a potato masher to level. Chill for 3-4 hrs to set.
2. Meanwhile draw a 12 x 30cm rectangle on a sheet of baking paper, then make 4 more lines along the long side, measuring 6cm between each, to give 5 thinner rectangles. Draw from the top middle of the rectangles down to sharp points to make triangles. Repeat with a second sheet of baking paper. Use to line 2 baking sheets, pen-side down. You should end up with 10 triangles.
3. Melt 75g white cooking chocolate in a bowl set over a pan of simmering water. Set aside for 5 mins to cool slightly, then spoon into a disposable piping bag and snip a 4mm hole. Pipe the outlines of the triangles on the baking paper, then transfer to the fridge for a few mins.
4. Melt 125g white chocolate as above, then spoon into the piped outlines, using a teaspoon to nudge into the corners. Tap the sheet on the worktop to level the surface, then transfer to the fridge for 10 mins. Now use the white chocolate in the piping bag to pipe neat dots down the centre of the chocolate triangles, making the one at the very top slightly bigger. Return to the fridge for 20 mins.
5. Dip a large knife in hot water, wipe dry, then gently press between the triangles to separate them and neaten any rough edges. Lightly spray with gold shimmer spray, then return to the fridge to dry. Once dry repeat with another layer of gold spray; repeat to build up a strong gold colour. Use the gold spray to intensify the gold colour as much as you like.
6. Heat 150ml whipping cream in a saucepan until steaming and just beginning to bubble at the edges. Put 150g chopped dark chocolate in a heatproof bowl; pour over the warm cream. Stir briefly, then set aside for 5 mins. Stir again to make a glossy ganache. Leave for another 5 mins to thicken slightly.
7. Invert the biscuit cake so the smoothest side is facing upwards, then place on a wire rack set over a baking tray lined with cling film. Pour all but 1 tsp ganache over the cake, allowing it to drip down the sides. Use a palette knife to spread the ganache evenly around the sides to coat well. Leave to set for 15 mins, then carefully transfer to a cake board or plate (it will still be a little wet). Press the gold chocolate shards onto the sides.
8. Decorate the bottom of the shards with fresh raspberries, sticking them to the triangles with the reserved ganache. Decorate the top of the cake with fresh mixed berries. Transfer to the fridge for 1 hr or until needed. The cake will keep in an airtight container in the fridge for 3-5 days.

Cook's Tip: You can also use this decoration on a ready-made 18cm cake. For the shards, measure the height of the cake and match the short side of your rectangles to this height.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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