Chocolate Truffle Torte

Grease and line with plastic wrap a 6 inch spring form pan. Set aside

In a medium sized bowl, combine the crushed biscuits with the melted butter. Stir to combine. Press firmly and evenly into the prepared pan.

In a saucepan set over a saucepan of simmering water, add 5 oz/125 grams of the chocolate, the golden syrup and the rum. Stir until it all melts and remove from the heat.

In the bowl of your electric mixer, beat on high speed 1 cup/240 ml of the cream. Beat until it's light and fluffy.

Fold the cream into the chocolate mixture and stir until it is just combined. Pour into the prepared tin.

In a small saucepan, heat the remaining cream until just boiling. Remove from heat, add remaining chocolate and stir until melted. Evenly pour this second layer over the truffle layer of the torte.

In a clean saucepan set over simmering water, add the white chocolate and stir until it's melted. Drizzle this over the top of the torte.

Cover and refrigerate for at least three hours.

Suggested serving with extra biscuit crumbs and fresh strawberry puree. Decorated with a few edible flowers.