This is a particularly luscious cake for special occasions. I took one to a party a while ago and it disappeared like snowflakes in sunshine!
Serves a lot!
1/2 cup seeded raisins
1/2 cup dark rum*
425gr dark chocolate, chopped
225gr low salt butter
1/2 cup warm water
6 eggs, separated
11/3 cups castor sugar
100gr plain flour
1 1/3 cups ground almonds
Soak raisins in rum for several hours or, even better, overnight.
Place chopped chocolate and butter in a basin over simmering water on
moderate heat, stir occasionally until melted. Stir in the warm water.
Beat together egg yolks and castor sugar until thick and creamy. Add the
melted chocolate mixture and blend thoroughly. Mix together flour and
almonds and fold through. Stir in the raisins and rum.
Whisk the egg whites to soft peaks and fold into the mixture. Spoon mixture
into a 22cm cake tin (with removable base) which has been buttered and lined
with kitchen parchment. Gently smooth surface.
Bake in a preheated 180oC oven for 45-55 minutes or until cake tests cooked
when pierced with a satay stick.
Leave in the tin until quite cold. Coat with a rich chocolate icing and
serve in very small slices.
*Brandy may be substituted for whisky.
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