Crunchy Chocolate Truffle Cake

3 crushed Crunchie chocolate bars
600g dark chocolate (50-60%cocoa solids)
140g liquid glucose
600ml double cream, lightly whipped
sifted cocoa to serve


Melt the chocolate and glucose together (? use microwave) then cool for 5 minutes. Tip in the crushed Crunchies, stir, then fold in the cream.

Once blended, tip into prepared tin (23 cm loose-bottomed cake tin, lined with baking parchment and lightly oiled). Tap the tin to level the surface.

Cover and chill overnight - or for a couple of days. Dust with cocoa and serve in wedges with pouring cream