Chocolate Truffle Torte

Method

• step 1

  Crush and sprinkle finely crushed Ameretti biscuit over the base of a 9 inch (23cm) spring form tin.

• step 2

  Put the chocolate, glucose and rum in a bowl and melt over a pan of water, remembering to stir frequently. Once it has all melted and mixed take off the heat and allow to cool for a few minutes until warm.

• step 3

  Beat the cream until it has slightly thickened and fold in the chocolate mix a bit at a time ensuring it is mixed evenly. Spoon the mixture into the tin and spread evenly. Cling film the top of the tin and leave to set in the fridge overnight.

• step 4

  Run a palette knife around the edge of the tin and remove from the tin. Dust the top with coco powder and serve.