Rum & Raisin Chocolate Cake
December 13, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (136.8 g)
- Calories 486.2
- Total Fat - 30.5 g
- Saturated Fat - 16.7 g
- Cholesterol - 120.3 mg
- Sodium - 127 mg
- Total Carbohydrate - 51.6 g
- Dietary Fiber - 2.5 g
- Sugars - 35.1 g
- Protein - 6.1 g
- Calcium - 62.7 mg
- Iron - 1.8 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Grease a 20cm round cake pan and line base and side with baking paper.
Place rum and raisins in a small saucepan with 2 tablespoon water and bring to boil and then gently boil for 1 minute, or until raisins are soft.
Remove and cool to room temperature.
Combine chocolate, butter and sifted cocoa in a medium saucepan and stir over low heat until melted and then transfer to large bowl and stand for 10 minutes.
Add sugar, egg yolks and raisin mixture and combine and then add sifted flour and fold until just combined.
Beat egg whites in a small bowl until soft peaks form and stir one-third of egg whites into chocolate mixture and fold in remaining egg whites and spoon into prepared pan and smooth over top.
Cook in a slow oven (150C) for about 1 hour and 10 minutes, or until a skewer inserted into centre of cake comes out clean.
Stand in pan for 30 minutes and then turn out onto a wire rack and cool completely.
To decorate, whip cream with sugar until soft peaks form and then spread over top of cake and top with strawberries.
Tips & Variations
No special items needed.