Ingredients

3 oz (75 g) Amaretti biscuits, crushed finely with a rolling pin

1 lb (450 g) dark chocolate

5 tablespoons liquid glucose (corn syrup may work, I’m not sure…)

5 tablespoons rum

1 pint (570 ml) double cream

To serve:

cocoa powder for dusting

chilled single pouring cream

9 inch (23 cm) cake tin, lined with silicone paper/baking parchment and oiled

Preparation

  1. Sprinkle the crushed biscuits over the base of the tin. 2)Put the chocolate into a heatproof bowl with the liquid glucose/corn syrup (I think that will work) and the rum.
  2. Put the bowl over a saucepan of simmering water and leave it until the chocolate has melted.
  3. Stir and take off the heat and leave the mixture to cool for 5 minutes or until it is warm.
  4. Beat the cream until slightly thickened, then fold half into the chocolate mixture and then fold that mixture into the rest of the cream.
  5. Spoon it into the tin and tap the tin to even the mixture out.
  6. Cover and refridgerate overnight.
  7. Cut around the edge of the torte, then tip it onto a plate.
  8. Dust the surface with sifted cocoa powder.