-
1
Line a 23 cm cake tin, lined with silicone paper. Brush the sides and base lightly with groundnut oil.
-
2
Sprinkle the crushed biscuits all over the base of the tin.
-
3
Next break the chocolate into sections and put it in a heat proof bowl, with the liquid glucose and the rum. Fit the bowl over a pan of barely simmering water, then leave it until the chocolate has melted and become smooth. Stir, then take off the heat and leave the mixture to cool for five minutes or so until it feels just warm.
-
4
In a separate bowl, beat the cream until only very slightly thickened.
-
5
Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin.
-
6
Tap the tin gently to even the mixture out, cover with clingfilm and chill overnight.
-
7
Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate.
-
8
To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections. Serve with cream. If you like, add a couple of tablespoons of amaretti liqueur to the cream.
