Coconut or vegetable oil to grease the tin;
5tbs liquid glucose (available from chemists);
5tbs brandy (optional);
450g/1lb plain chocolate;
250ml/½ pint soya cream:
75g/3oz plain biscuits, crushed;
Cocoa powder to decorate
Base line a 23cm/9in cake tin with greaseproof paper and brush sides with oil. Sprinkle the crushed biscuits over. Melt chocolate, brandy (if using) and glucose in a bowl over a pan of barely simmering water. Remove from heat and gently stir in cream. Pour into tin and chill overnight. Turn out onto a large plate and dust with cocoa powder. Yum!