2. Melt the butter and sugar in a medium saucepan over medium heat. Once melted remove from the heat and stir in the chocolate. Whisk to melt. Stir in the soaked raisins and coffee. Set aside to cool whilst whisking the egg whites. Whip the egg whites until aerated and forming soft peaks, then add the sea salt.
3. Whisk the egg yolks into the cooled chocolate mix and fold the egg whites into the chocolate mix. Transfer the mix to the prepared cake tin and bake for 25 minutes. The cake will soufflé. However, once cooled it will sink and become fudgy. Leave to cool until completely cold. Overnight is best.
4. Remove the cake from the mould, and heavily dust the cake with cocoa powder. Serve with either crème fraîche or pouring cream.
Recipe courtesy of Freedom Food's Celebrity Recipe Collection (www.freedomfood.co.uk)