For the base

For the top


  1. Crush the amaretti biscuits and stir in the chocolate and butter.
  2. Press the mixture lightly into a spring clip tin, the base of which has been lined with cling film.
  3. Melt the 400g/14oz of chocolate. Whisk in the single cream and orange rind until mixture is thick and creamy. Pour on to base and refrigerate.
  4. Decorate with double cream and dust with cocoa powder or icing sugar at the last minute.