Instructions: (*) You can get this from cake decorating stores OR from the chemist

(drugstore). If you REALLY cant get it, you can substitute the thickest corn syrup you can find

Start off by sprinkling the crushed cookies all over the base of a 9 inch cake tin. Next, break the chcolate into sections and put them in a heat proof bowl together with the liquid glucose and the rum. Fit the bowl over a pan of barely simmering water, then leave it until the chcolate has melted and become quite smooth. Stir, then take off the heat and leave the mixture to cool for five minutes or so until it feels just warm.

Now, in a separate bowl, beat the cream until very slightly thickened. Fold half into the chocolate mixture, then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin. Tap the tin gently to even the mixture out, cover with cling film (plastic wrap) and chill overnight.

Just before serving, run a palette knife (icing spatula/butter knife) round the edge to loosen the torte, then give it a good shake and turn the whole thing out onto a serving plate. Dont be nervous about this - its very well behaved. To serve, dust the surface with sifted cocoa powder and if you like, mark the top into serving sections. Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of Anmaretti liqueur make a wonderful addition to the cream.

Note: This torte does freeze well, but since you can make it a couple of days ahead of time it doesnt seem necessary.

Notes:
I cut the recipe in half and used a 7 inch springform tin. It worked fine.

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