Rum & Raisin Chocolate Cake

Step 1: Grease a 20cm round cake pan and line base and side with baking paper.

Step 2: 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.

Step 3: Remove and cool to room temperature.

Step 4: 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.

Step 5: Add sugar, egg yolks and raisin mixture and combine and then add sifted flour and fold until just combined.

Step 6: 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.

Step 7: 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.

Step 8: Stand in pan for 30 minutes and then turn out onto a wire rack and cool completely.

Step 9: To decorate, whip cream with sugar until soft peaks form and then spread over top of cake and top with strawberries.