Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  Place the chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water) until the chocolate melts. Set aside to cool. Whisk the eggs with 125g sugar until pale. Fold the chocolate into egg mixture, then carefully fold in the cream and refrigerate.
• 3.
  Add remaining 125g sugar and the rum to hot coffee, stirring to dissolve sugar. Dip half the biscuits in the coffee mixture and place a layer in the base of a 24cm springform pan, completely covering base. Spread chocolate mixture over top.
• 4.
  Dip remaining biscuits in coffee and place over top. Cover with plastic wrap and freeze overnight.
• 5.
  Transfer to fridge 30 minutes before serving. Dust with cocoa and serve with poached pears.