Rum-Raisin Chocolate Torte Recipe with Brown Sugar Crème Fraîche

Rum-raisin chocolate torte with brown sugar crème fraîche

  • serves 8
  • Easy

Surely the photo speaks for itself. A decadent, boozy chocolate torte that's just perfect for the festive season. If you don't have it on Christmas Day, knock it up a couple of days later for guests

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Ingredients

  • dark rum 150ml

  • raisins 200g

  • good quality dark chocolate 250g
  • butter 200g, plus extra for the tin
  • ground almonds 175g
  • egg whites  6, separated
  • golden caster sugar 200g

  • cocoa to dust

  • icing sugar to dust


BROWN SUGAR CRÈME FRAÎCHE

  • crème fraîche 2 x 200g tubs
  • dark muscovado sugar 2 tbsp, plus an extra sprinkling to serve
  • dark rum 1 tbsp
  • ground cinnamon 1⁄4 tsp

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.

Nutritional Information

  • Kcals 1003
  • Fat 70.8g
  • Carbs 62.3g
  • Fibre 4.4g
  • Protein 14.9g
  • Salt 0.7g
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