Line a 450g loaf tin with cling film, leaving enough to fold over the top when the tin is full.
Melt the chocolate, syrup and butter in a bowl in the microwave, giving it a stir to make sure all the ingredients are well mixed together. Add the crushed biscuits, fruits and hazelnuts and stir well. Tip the mixture into the loaf tin and shake to level it off. Fold over the cling film and put it in the fridge to set – which will take 1-2 hours.
For the chocolate shards, melt the chocolate and spread onto a lined tray with cling film and place in the fridge to set. Break the chocolate into shard like pieces. It will keep for up to two weeks in the fridge – if you can resist temptation for that long.
To serve, turn it out onto a plate, carefully peel of the cling film and slice. The cake is very rich so try thin slices, at first!
To serve pipe a little whipped cream around the edge and place the chocolate shards around.