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
300ml tub Bulla thickened cream
1 tblsp pure icing sugar
Sliced fresh strawberries
Grease a 20cm round cake pan. Line base and side with baking paper.
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.
Combine chocolate, butter and sifted cocoa in a medium saucepan. Stir over low heat until melted. Transfer to large bowl. Stand for 10 minutes.
Add sugar, egg yolks and raisin mixture. Combine. Add sifted flour. Fold until just combined.
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.
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.
To decorate, whip cream with sugar until soft peaks form. Spread over top of cake. Top with strawberries.