Chocolate Crunch Gateau

Ingredients for the Gateau:
Plain chocolate 340 gm
Golden syrup 1 tbsp
Clear honey 1 tbsp
Butter 140 gm
Cornflakes 170 gm
Toasted almonds chopped 110 gm

Ingredients for Filling: 
Strawberries hulled and sliced 455g (1 lb)
Cream, lightly whipped 280 ml

To Decorate: 
Toasted flaked almonds 30 gm

Method:
Melt the chocolate, syrup, honey and butter, stirring occasionally. 
Tip the cornflakes and nuts into a bowl, pour over the melted chocolate mixture and mix. 
Spoon into a prepared 9 inch spring form tin, pressing down well and easing the mixture up the sides to make a shell for the fruit and cream. 
Chill the case for 1 to 2 hours until set. 
Take the case out of the tin, tip in half the strawberries and spoon the cream on top. Decorate the Chocolate Crunch Gateau with the remaining strawberries and almonds.

Chocolate Crunch Gateau by Zarnak Sidhwa