For the chocolate ganache:
Melt the chocolate and cream over a pan of gently simmering water. Stir in a good pinch of Maldon Sea Salt. Set aside to cool.
For the miso caramel:
Add all the ingredients to a medium saucepan and place on a medium heat. Cook for about 6 minutes, whisking continuously; the mixture should bubble away and thicken to the consistency of butterscotch sauce. Transfer to a bowl and set aside until completely cool.
For the cinnamon and coffee cream:
Add all the ingredients to a large bowl and mix, just until everything comes together. Do not overmix or you’ll split the cream.
- Line a 20cm square cake tin with two layers of cling film. Spoon half the cream into the tin, then smooth the surface with the back of a spoon. Spoon over each of the cooled melted chocolate and cooled caramel and then swirl together.
- Dip the biscuits briefly in the coffee two at a time and arrange in a layer on top of the caramel and chocolate.
- Repeat these layers: cream, caramel, chocolate, coffee soaked biscuits once more.
- Cover with cling film and chill overnight.
- Melt the chocolate for the shards in a bowl set over a pan of gently simmering water.
- Prepare a large sheet of parchment on a flat work surface. Pour the melted chocolate onto the tray and quickly spread the chocolate out with a spatula. Leave to cool for a few minutes, then sprinkle generously with coffee grounds and Maldon Sea Salt. Transfer the paper to a large, flat tray that will fit in your fridge. Refrigerate until completely cool and set, about 2 hours.
- Flip the set cake onto a large platter. Dust with cocoa powder and spritz with gold dust. Break the chocolate into random shards, then stud the cake with the shards as part of the decoration.