Rum & Raisin Cakes

Name: Rum & Raisin Cakes
Yield: Makes about 20 cakes
Ingredients: 100 g (3½ oz) fine dark (bittersweet) chocolate (65% cocoa solids), finely chopped; 100 g (3½ oz) fine dark (bittersweet) chocolate (65% cocoa solids), finely chopped; 45 ml (1¾fl oz/3 tbsp) dark rum; 100 g (3½ oz/scant ⅔ cup) raisins; 100 g (3½ oz/scant ½ cup) caster (superfine) sugar; 90 g (3 oz) egg whites (about 3 eggs); 90 g (3 oz) egg whites (about 3 eggs); 60 g (2 oz) egg yolks (about 3 eggs); 65 g (2 oz/scant ½ cup) plain (all-purpose) flour, sifted; 120 g (4½ oz/1¼ sticks) unsalted butter, cut into cubes and softened; 60 g (2 oz) egg yolks (about 3 eggs)

Preparation info

Makes about
20
cakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This is an easy cake to make and is fantastic as an afternoon pick-me-up. The trick is to make sure you marinate your raisins for 24 hours before baking.

Ingredients

100 g (3½ oz/scant ⅔ cup) raisins
45

Cake
Vegetarian

Method

Wash the raisins in warm water (this will open them up a bit and allow the rum to penetrate). Put the raisins and rum in a bowl, cover and leave to soak overnight.
Preheat the oven to 180°C (350°F/Gas 4). Melt the chocolate over a bain-marie (water bat