Instructions: Line 9- by 5- by 2-inch metal loaf pan with plastic wrap.

Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients.

Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.)

Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.

This recipe yields 12 servings.

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