Chocolate torte recipe

Ingredients

• 250 g amaretti biscuits
• 450 g dark chocolate, broken into pieces
• 5 tbsp rum
• 5 tbsp liquid glucose
• 570 ml double cream
• Fresh raspberries and single cream, to serve

Method

1. Crush the amaretti biscuits. Put four cooking rings on a flat plate and divide the crumbs between them, pressing the crumbs down to form bases.
2. Put the dark chocolate in a heatproof bowl set over a pan of hot water, making sure the bowl does not touch the water. Stir until melted, then mix in the rum and liquid glucose. Remove the bowl from the heat and leave the mixture to cool slightly.
3. Whip the double cream until it holds soft, loose peaks. Fold the cooled chocolate mixture into the cream a little at a time.
4. Divide the filling between the rings, cover and refrigerate for at least 10 hours.
5. Warm the outside of each ring briefly with your hands, then lift it away carefully. Serve the tortes with raspberries and single cream.