Raisin & Bitter Chocolate Mud Cake

Serves: 6-8

You will need
100g Fairtrade raisins
100ml boiling hot strong Fairtrade coffee
250g unsalted butter
300g Fairtrade soft dark brown sugar
250g Fairtrade 70% bitter dark chocolate, chopped into small pieces
6 large Freedom Food free range egg yolks
6 large Freedom Food free range egg whites
1 teaspoon Maldon Sea salt
Fairtrade bitter cocoa powder, for dusting


Directions
1. Line a 20cm springform cake tin and set aside. Pre-heat the oven to 180ºC/Fan 160°C/Gas Mark 4. Pour the boiling hot coffee over the raisins. Set aside for 20 minutes to become plump.


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)



Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola


Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins


Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup


July issue on sale 7th June

Subscribe to our newsletter