Rum-raisin chocolate torte with brown sugar crème fraîche

Name: Rum-raisin chocolate torte with brown sugar crème fraîche
Total time: 1 h
Yield: Serves 8
Ingredients: 150ml dark rum; 200g raisins; 250g good quality dark chocolate; 200g butter plus extra for the tin; 175g ground almonds; 6 egg whites separated; 200g golden caster sugar; to dust cocoa; to dust icing sugar; 2 x 200g tubs crème fraîche; 2 tbsp dark muscovado sugar plus an extra sprinkling to serve; 1 tbsp dark rum; 1⁄4 tsp ground cinnamon

Published: September 25, 2015 at 11:18 AM

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Serves 8

Easy

Total time: 1 hr

+ overnight soaking and chilling

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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

Nutrition

150ml  dark rum
200g  raisins
250g good quality dark chocolate
200g butter

plus extra for the tin
175g ground almonds
6 egg whites

separated
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 sugar

plus an extra sprinkling to serve
1 tbsp dark rum
1⁄4 tsp ground cinnamon

Nutrition: per serving

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.

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