Chocolate torte with rum-soaked raisins and clotted cream

450g of 70% dark chocolate, broken into pieces

100g of amaretti biscuits, finely crushed

75g of sugar

200g of raisins

cocoa powder, (optional)

70g of liquid glucose

315g of rum

75ml of water

570ml of double cream, room temperature

75g of butter, plus extra for greasing the tin

clotted cream