Rum Torte

Directions

1. 1
   1) Sprinkle the crushed biscuits over the base of the tin.
2. 2
   2)Put the chocolate into a heatproof bowl with the liquid glucose/corn syrup (I think that will work) and the rum.
3. 3
   3) Put the bowl over a saucepan of simmering water and leave it until the chocolate has melted.
4. 4
   4) Stir and take off the heat and leave the mixture to cool for 5 minutes or until it is warm.
5. 5
   5) Beat the cream until slightly thickened, then fold half into the chocolate mixture and then fold that mixture into the rest of the cream.
6. 6
   6) Spoon it into the tin and tap the tin to even the mixture out.
7. 7
   7) Cover and refridgerate overnight.
8. 8
   7) Cut around the edge of the torte, then tip it onto a plate.
9. 9
   8) Dust the surface with sifted cocoa powder.