Instructions: Torte:
Line the base of a 20cm round springform cake tin with baking paper.

Place the chocolate, butter and golden syrup in a medium saucepan. Cook over a low heat, stirring constantly, until the chocolate and butter melt.

Remove from the heat.

Stir in the biscuit crumbs, mixed peel, Cointreau and orange rind.

Press into the tin, then cover and chill until the torte is firm.

Chocolate Strawberries:
While the torte is chilling, prepare the stawberries.

Place the Melts in a bowl and melt following the packet directions.

Holding the strawberries at the stem end, partially dip into the Melts, then place on a foil-lined tray.

Leave until set, then use immediately or refrigerate and use within 4 hours.

Remove the torte from the tin.

Place on a serving plate and dust with icing sugar if desired.

Pile the chocolate strawberries on top before serving.

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