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Jane Raphaely's Famous Chocolate Bourbon Raisin Cake

Jane Raphaely's Famous Chocolate Bourbon Raisin Cake

Ingredients

1 cup seedless raisins
½ cup bourbon whiskey
200g NOMU Decadent Hot Chocolate pieces
½ cup unsalted butter, diced
6 large eggs, separated
1 cup caster sugar
200g ground almonds
1 tbsp cake flour
Pinch NOMU Sea Salt

Chocolate glaze:
½ cup pouring cream
150g NOMU Decadent Hot Chocolate

Directions

Preheat your oven to 180°C and line a 23cm cake tin with baking paper.

Soak the raisins in the bourbon whiskey for at least an hour, longer if possible.

In a double boiler (or gently in the microwave) carefully melt the NOMU Hot Chocolate pieces and butter and stir until smooth. Set aside to cool.

In a separate bowl, whisk the egg yolks until pale and creamy. Add the caster sugar gradually and beat until thick. On low speed, add the chocolate mixture then using a wooden spoon stir in the ground almonds, flour, raisins and the remaining bourbon.

In a separate bowl whisk the egg whites and salt until soft peak stage, then fold into the chocolate mixture until combined and smooth. Pour the mixture into the prepared cake tin and bake for 40 – 45 minutes. The edges of the cake should be firm to the touch while the middle will be soft. Allow to cool completely before turning out of the tin.

To make the glaze, bring the cream to a boil in a small saucepan. Remove from the heat and whisk in the NOMU Hot Chocolate until smooth. Allow to cool slightly before pouring over the cooled cake. Allow the glaze to set before serving. Delicious as is any time of the day or serve with whipped cream and clementine preserve.

Ingredients

1 cup seedless raisins
½ cup bourbon whiskey
200g NOMU Decadent Hot Chocolate pieces
½ cup unsalted butter, diced
6 large eggs, separated
1 cup caster sugar
200g ground almonds
1 tbsp cake flour
Pinch NOMU Sea Salt

Chocolate glaze:
½ cup pouring cream
150g NOMU Decadent Hot Chocolate

Directions

Preheat your oven to 180°C and line a 23cm cake tin with baking paper.

Soak the raisins in the bourbon whiskey for at least an hour, longer if possible.

In a double boiler (or gently in the microwave) carefully melt the NOMU Hot Chocolate pieces and butter and stir until smooth. Set aside to cool.

In a separate bowl, whisk the egg yolks until pale and creamy. Add the caster sugar gradually and beat until thick. On low speed, add the chocolate mixture then using a wooden spoon stir in the ground almonds, flour, raisins and the remaining bourbon.

In a separate bowl whisk the egg whites and salt until soft peak stage, then fold into the chocolate mixture until combined and smooth. Pour the mixture into the prepared cake tin and bake for 40 – 45 minutes. The edges of the cake should be firm to the touch while the middle will be soft. Allow to cool completely before turning out of the tin.

To make the glaze, bring the cream to a boil in a small saucepan. Remove from the heat and whisk in the NOMU Hot Chocolate until smooth. Allow to cool slightly before pouring over the cooled cake. Allow the glaze to set before serving. Delicious as is any time of the day or serve with whipped cream and clementine preserve.

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