Directions:

For the Ganache

1. Pour the cream, golden syrup and spice into a saucepan and slowly bring to the boil, stirring occasionally.

2. Place chocolate in a heat-proof bowl with the butter. Pour the hot cream over the chocolate and mix until

For the Cake:

1. Preheat the oven to 180ºC / 160ºC fan forced. Grease and line an 18 cm deep, round, loose based tin with greaseproof paper.

2. Place the chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat, stir in the hot water and mix until smooth. Set aside.

3. In another bowl, cream together the butter and sugar until pale. Add the vanilla extract and salt and beat to combine.

4. Add the eggs, one at a time, beating well between each addition. Add melted chocolate until combined. Fold in the ground almonds and hazelnuts, followed by the breadcrumbs, until you have a smooth batter.

5. Pour into the prepared tin and bake for 35 to 40 minutes - or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes before turning out onto a wire rack to finish cooling completely.

For the Syrup:

1. Pour water into a saucepan, add caster sugar and spice and bring to the boil.

2. Stir to dissolve sugar. Remove from the heat.

To Assemble:

1. Slice the cake in half horizontally with a serrated knife. Drizzle each with the syrup.

2. Place one cake onto a flat serving plate. Top with half of the ganache.

3. Add other cake half and using a palette knife, cover the top and sides in a smooth and even layer.

4. Decorate cake with LINDOR truffles and for an added festive touch coat some with edible gold spray edible gold shimmer spray.