Instructions: Heat the milk and add the chocolate, stirring gently to melt the chocolate.

Meanwhile, soften the gelatine leaves in cold water for a few seconds then squeeze dry. Add these to the hot milk mixture and stir for a few minutes until they have dissolved thoroughly. Set aside.

Beat the eggs with 3/4 cup of the sugar until thick. Add the melted chocolate/milk mixture and the crushed cookies.

Mix the remaining sugar with 2 tablespoons water and heat gently to dissolve the sugar. Boil this mixture until it is golden in colour, then pour into the base of a heat-proof mould. Turn to coat the bottom of the mould, then allow the toffee to set.

Pour the chocolate mixture into the prepared mould and place in a larger baking dish so that the boiling water can come halfway up the sides. Bake at 180c. for 1 hour.

Remove the mould from the baking dish and transfer to the fridge and allow to cool overnight. The next day, unmould carefully onto a platter (you may need to dip the tin in hot water for a second or two to loosen the mixture.

Serve with fresh cream.

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