• Place eight double thickness paper cases (one case inside another) on a wire rack. Heat the chocolate in a basin over a saucepan of hot, not boiling, water until melted.
• Brush the chocolate fairly thickly around the inside of the cases, then leave to cool and set.
• Meanwhile, mix together the cake crumbs, cocoa powder, rum or sherry and nuts.
• When the chocolate has set, carefully peel off the paper cases, and fill the chocolate cups with the mixture.
• Mix the chocolate spread with 2 tablespoons of the cream. Whip the remaining cream until thick, then fold in the chocolate mixture.
• Spoon into a piping bag fitted with a star nozzle and pipe swirls of chocolate cream on the top of the cake mixture and decorate with chopped nuts. Chill before serving.

Cook's Tip

• When melting chocolate be careful not to over-heat it or it will go grainy. Also take care not to get any drops of water in the chocolate, always dry bottom of bowl.