Over
hot but not boiling water melt the chocolate with the glucose and
rum. Taking care that the water does not come to a boil and scorch
the chocolate.
While
the chocolate is melting, lightly oil the inside of a 23 cm (9 inch)
spring form pan and line the sides with parchment paper.
Then
crush the biscuits in a food processor or with a rolling pin until
fine and press into the bottom of the spring form pan.
Remove
the chocolate from the heat when melted to let cook for a few minutes.
Whip
the cream until it just thickens softly.
Fold
into the chocolate 1/3 of the whipped cream until loosened, then
gently folding in the remaining whipped cream until it is completely
incorporated.
Spoon
into the prepared spring form pan, smooth the top and tap on the
counter to make sure that you do not have any large air bubbles
trapped in the mixture.
The
cakes top will be the finished cakes bottom so be sure that you
smooth and level the top of it before you place it in the fridge.
Wrap
in plastic wrap and leave in the fridge over night.
To
serve, remove the sides of the spring form pan and place a large
serving plate on the top of the cake, gently flip it over. Rake
the top of the cake with the tines of a fork to loosen up the crumb
top and make nice decorative lines in it. Dust the top of it with
a little cocoa powder.
Let
stand for about 30 minutes before cutting and serving. It will be
difficult to cut nice clean slices when it is too cold because it
does really have a truffle like texture.
Serve
with a little whipped cream. |
