Rum-raisin chocolate torte with brown sugar crème fraîche
- Preparation and cooking time
- Total time
- + overnight soaking and chilling
- Easy
- Serves 8
Skip to ingredients
- 150ml dark rum
- 200g raisins
- 250g good quality dark chocolate
- 200g butterplus extra for the tin
- 175g ground almonds
- 6 egg whitesseparated
- 200g golden caster sugar
- to dust cocoa
- to dust icing sugar
BROWN SUGAR CRÈME FRAÎCHE
- 2 x 200g tubs crème fraîche
- 2 tbsp dark muscovado sugarplus an extra sprinkling to serve
- 1 tbsp dark rum
- 1⁄4 tsp ground cinnamon
Nutrition:
- kcal1003
- fat70.8g
- carbs62.3g
- fibre4.4g
- protein14.9g
- salt0.7g
Method
step 1
Put the rum and raisins in a bowl and leave to soak for 24 hrs. The day before serving, heat the oven to 180C/fan 160C/gas 4. Butter and line the base and sides of a round, 22cm loose-bottomed tin with baking paper so it comes an inch above the sides.
step 2
Melt the chocolate, butter and a pinch of salt together in a big mixing bowl over a pan of barely simmering water. Stir in the ground almonds, followed by the raisins and any remaining rum in the bowl and take off the heat. Beat the egg whites until stiff, add the caster sugar and beat again until stiff-ish and shiny.
Stir 1⁄4 of the whites into the chocolate mixture to loosen, then gently fold in the rest with a big metal spoon or spatula. Spoon into the tin, then bake for 30-35 minutes until the centre still has a slight wobble. Cool in the tin, then turn upside down onto a serving plate, leave the paper on, cover and chill overnight.step 3
At least a couple of hours before serving, mix the crème fraîche, dark muscovado, rum and ground cinnamon together. Scrape into a serving bowl and keep chilled.
step 4
To serve, dust the top of the torte with cocoa. To decorate your torte, lay a strip of paper doily over the top of the cake and dust with icing sugar. Serve with the crème fraîche.
