Use a springform pan that has been lightly-coated with vegetable oil spray. Put a round of parchment paper on the bottom of the springform pan.

Melt butter and chocolate over low heat in a medium saucepan. Add cream and golden syrup to the pan and stir. Remove the pan from the heat and carefully mix in the coarsely-chopped biscuits. Pour this mixture into the prepared springform pan and tap on the counter to settle and smooth the mixture. Refrigerate overnight (until set).

For the glaze, put your chopped chocolate into a medium bowl. Heat the whipping cream and corn syrup until it simmers. Pour the simmering cream/syrup mixture over the chocolate and let the mixture sit for about five minutes. Stir until the ingredients are totally melted and the mixture is very smooth. Let the glaze cool slightly but it should still be pourable when you apply it to the cake.

Remove the cake from the refrigerator. Remove the cake from the pan. (You will probably need to run a knife around the edge of the springform pan to dislodge the chilled cake.) Invert the cake onto a wire rack that you have positioned over a parchment-lined rimmed baking sheet. Remove the bottom plate of the springform pan and the round of parchment paper from the cake. Pour the glaze over the cake and let it dribble down the sides of the cake. Use a spatula to smooth the glaze onto the cake. Refrigerate the cake for about 30 minutes until the glaze sets. Remove from refrigerator and let the cake sit on your counter for a while to make it easier to cut. Garnish with a sliced strawberry.