Helen RandellRum and Raisin Mousse Cake
May 10th 2010 08:07
The texture of this 'cake' is actually quite strange. It does not use any traditional flour binding agents, instead using the eggs to hold it all together - which also means it is gluten free.
When I served this, the cake was still a little warm, and deliciously gooey inside.
Rum and Raisin Cake
60g raisins
3-4 tablespoons rum
450g dark chocolate
450g unsalted butter
200ml thick cream
8 eggs
200g caster sugar
100g white chocolate
Glaze
150g dark chocolate
40g butter
2 tspn golden syrup
Soak the raisins in the rum for at least 30 minutes.
Grease and line the base of a 24cm springform pan. Gently heat the chocolate, butter and cream in a double boiler until ingredients melt and are combined. Set aside to cool slightly.
Preheat the oven to 180 degrees. Gently beat together the eggs and sugar, then add to the chocolate mixture and combine with the rum and raisins.
Pour the mixture into the pan and bake for 45-60 minutes, until a skewer comes out clean. Leave to cook in the pan then transfer to a serving plate.
To make Glaze:
Melt the chocolate, butter and golden syrup together until smooth.
Pour glaze over cake and leave to cool slightly.
Melt white chocolate and use to decorate the top of the cake.
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