Chocolate truffle torte

...from Delia Smith

3 oz (75 g) Amaretti biscuits, crushed finely with a rolling pin - make a base.

1 lb (450 g) dark chocolate (75 per cent cocoa solids) – the best quality possible - melt in a double boiler, with 5 tablespoons liquid glucose - or 5 tablespoons of 5 tbspns hot water with 5 tbspns dissolved sugar in it and 5 tablespoons rum or other spirit. Leave 5 minutes to cool.

1 pint (570 ml) double cream, at room temperature - lightly whipped.
To serve:
Turn out onto a plate if wished: cocoa powder for dusting, chilled single pouring cream