1 store-bought unfilled double sponge, reserving 1 cake for another use
½ cup raisins, chopped
½ cup dark rum
¾ cup caster sugar
¾ tsp powdered gelatine
1 tbsp water
1 egg yolk
Extra ¼ cup water
220 g dark chocolate melts, melted and cooled
200 ml thickened cream, whipped to soft peaks
100 g dark chocolate block, finely chopped
Extra 100 ml thickened cream
1 handful Muscatels or raisins, to garnish
Chocolate curls, to garnish
- Line a 22cm cake tin with baking paper. Slice cake into 3 thin discs, reserving 1 for another use. Combine raisin, rum and ¼ of the sugar in a small saucepan and simmer over a low heat for 4 minutes. Set aside to cool.
- Mix gelatine and water in a small microwave bowl and set aside for 3 minutes to bloom. Drain raisin, reserving liquid, then add ¼ cup of the liquid to gelatine. Microwave in 10-second bursts until gelatine dissolves.
- Put egg and yolk in the bowl of an electric mixer and beat on high, using whisk attachment, until light. Put extra water and remaining sugar in a small saucepan and cook over a high heat until syrup reaches 119°C on a cook’s thermometer. With motor running, add syrup and gelatine mixture. Beat until cool.
- Fold melted chocolate into egg mixture, then fold in whipped cream. Put 1 cake disc in prepared tin and drizzle with a little of the reserved raisin liquid. Top with raisin. Spoon over ²⁄³ of the chocolate mousse, then top with second cake disc. Drizzle with remaining raisin liquid, then spoon remaining mousse on top. Smooth with a palette knife and refrigerate for 30 minutes or until firm.
- Put extra chocolate in a large heatproof bowl. Put extra cream in a small saucepan over a medium heat and bring to the boil, then pour over chocolate and whisk until smooth. Turn out cake onto a serving plate and pour over chocolate icing. Allow icing to set slightly, then decorate cake with muscatels (or raisins) and chocolate curls to serve.