Yield: 20 servings

• 7 ounce box Amaretti biscuits
• 4 tablespoon rum
• 8 ounces plain dark chocolate
• 6 eggs
• 12 ounce soft unsalted butter
• 10 ounce caster (superfine) sugar

1. Line a 10 inch spring-form tin with foil. Cut a circle of greaseproof paper to line tin. Reserve enough biscuits for the top. Roughly crush the others and place in base of tin. Sprinkle them with about half the rum.

2. Break chocolate up and place in a dry basin over a saucepan of hot, not boiling, water. Stir occasionally until chocolate has melted. Remove basin from saucepan. (I usually melt chocolate in the microwave).

3. Separate the eggs, place the whites in a large bowl. Put the yolks in a bowl with the butter and sugar and beat well until creamy.

4. Stir in the chocolate. Whisk the egg whites until stiff but not dry. Fold carefully into chocolate mixture using a metal spoon. Turn into the tin and smooth the top.

5. Dip the reserved biscuits into the rum, and arrange on the top.

6. Chill overnight. Remove from tin, remove foil, and dust with a little icing (confectioners) sugar just before serving.

To freeze: prepare up to Step 5, cover with foil, label and freeze for up to 2 months.

To serve: thaw overnight in a cool place then complete Step 6.