Put the chocolate in a small saucepan with the golden syrup, 25 g (1 oz) of the butter and the cream and heat, stirring occasionally, until shiny and melted.
Meanwhile, melt the remaining butter and brush it over the brioche slices. Sprinkle over the sugar.
Heat a large frying pan over a low heat and cook the brioche slices in the pan for 3–4 minutes on each side until golden and crispy.
Serve hot, with a scoop of ice cream, the warm chocolate sauce and a scattering of nuts.