Looking for a chocolatey afternoon treat to make for a few friends I got down ‘My little Chocolate Book’ which I have not used before and scanned the pages to find a Chocolate Rum and Raisin Cake which I adapted using sultanas and Cointreau instead.
Here’s what you’ll need:
2 tablespoons of Cointreau (Rum, or any other favourite flavoured alcohol)
40g (1/4 cup) chopped sultanas or raisins
220g (1 1/3 cups) self-raising flour
40g (1/3 cup) plain flour
40g (1/3 cup) cocoa powder
170g (3/4 cup) caster sugar
55g (1/4 cup) raw (demerara) sugar
200g (7oz) unsalted butter
1 tablespoon golden syrup
100g (2/3 cup) chopped dark chocolate
2 eggs, at room temperature, lightly beaten
Icing sugar and cocoa powder to dust over
your favourite cream or ice-cream (or both) to serve
Here’s what you do:
Preheat oven to 150 degrees C (300 degrees F).
Brush a 20cm (8 inch) round cake tin with melted butter or oil.
Line the base and side of the tin with baking paper.
Combine 60ml (1/4 cup) water, the Cointreau and sultanas in a small bowl and set aside.
In a separate bowl, sift the flours and cocoa and make a well in the centre.
Combine the sugars, butter, golden syrup and chocolate in a saucepan.
Stir over a low heat until the butter and chocolate have melted and the sugar has dissolved, then remove from the heat.
Stir the sultana and Cointreau mixture in to the melted chocolate mixture.
Using a metal spoon, fold the butter and chocolate mixture into the well.
Add the eggs and mix well until smooth.
Pour into the tin and smooth the surface.
Bake for 1 hour, or until a skewer comes out clean when poked into the centre of the cake.
Leave in the tin for 1 hour before turning out onto a wire rack.
Dust with sifted cocoa and icing sugar.
Cut the cake into wedges and serve warm with cream or ice-cream or as is!
If the rest of the recipes are just as good as this cake I’ll be using this little book a little more often…the pictures sure looked tempting too!