Ingredients
¼ cup dark rum
1 cup finely chopped raisins (175g)
250g Nestle Bakers’ Choice Dark Choc Melts
150g unsalted butter, chopped
¼ cup Nestle Bakers’ Choice Cocoa
2 ⁄3 cup brown sugar, firmly packed
3 eggs, separated
1 cup gluten-free self-raising flour
TO DECORATE
300ml tub Bulla thickened cream
1 tblsp pure icing sugar
Sliced fresh strawberries
Method
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Grease a 20cm round cake pan. Line base and side with baking paper.
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Place rum and raisins in a small saucepan with 2 tblsps water. Bring to boil. Gently boil for 1 minute, or until raisins are soft. Remove. Cool to room temperature.
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Combine chocolate, butter and sifted cocoa in a medium saucepan. Stir over low heat until melted. Transfer to large bowl. Stand for 10 minutes.
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Add sugar, egg yolks and raisin mixture. Combine. Add sifted flour. Fold until just combined.
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Beat egg whites in a small bowl until soft peaks form. Stir one-third of egg whites into chocolate mixture. Fold in remaining egg whites. Spoon into prepared pan. Smooth over top.
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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. Turn out onto a wire rack. Cool completely.
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To decorate, whip cream with sugar until soft peaks form. Spread over top of cake. Top with strawberries.
