Step 1

Grease and line a 20 cm cake tin with baking paper. I use a loose bottom tin and line the bottom of the tin, greasing the tin well with butter or cake release spray.

Step 2

Gently melt the butter or dairy-free spread in a small pan or in the microwave.

Step 3

Crush the biscuits in a bowl then pour in the melted butter and mix well before spreading over the base of the tin in an even layer.

Step 4

Break the chocolate into squares and put them in into a heatproof bowl, with the liquid glucose and rum. Place the bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water or the chocolate could seize). Leave it until the chocolate has melted. Stir it then take it off the heat and leave it to cool but not set. Remember the bowl will be hot so use an oven glove.

Step 5

In another bowl beat the double cream until just beginning to thicken, then fold half of the cream into the chocolate mixture, then fold that mixture into the rest of the cream. When it is blended and smooth, spoon it into your prepared cake tin. Tap the tin gently to even the mixture out, then cover with clingfilm and chill overnight in the fridge.

Step 6

Just before serving, run a warm knife around the edge of the tin to loosen the torte and remove it from the mould really carefully.

Step 7

Dust with cocoa powder before serving.

Step 8

Serve with berries and whipped cream (or coconut cream).

Step 9

Enjoy!