Ingredients
• 1 store-bought double unfilled 20cm round chocolate sponge cake or Gluten-free Chocolate Sponge, reserving 1 cake for another use
• 1/2 cup raisins, chopped
• 1/2 cup dark rum
• 3/4 cup caster sugar
• 3/4 tsp powdered gelatine
• 1 Tbsp water
• 1 egg
• 1 egg yolk
• Extra . cup water
• 220g dark chocolate, melted, cooled
• 200ml thickened cream, whipped to soft peaks
• Extra 100g dark chocolate, finely chopped
• Extra 100ml thickened cream
• Muscatels, to garnish
• Chocolate curls, to garnish
Note: Allow 30 minutes chilling time
Method
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Line a 22cm cake tin with baking paper. Slice cake into 3 thin discs, reserving 1 for another use. Combine raisin, rum and 1/4 of the sugar in a small saucepan and simmer over a low heat for 4 minutes. Set aside to cool.
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Mix gelatine and water in a small microwave bowl and set aside for 3 minutes to bloom. Drain raisin, reserving liquid, then add 1/4 cup of the liquid to gelatine. Microwave in 10-second bursts until gelatine dissolves.
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Put egg and yolk in the bowl of an electric mixer and beat on high, using whisk attachment, until light. Put extra water and remaining sugar in a small saucepan and cook over a high heat until syrup reaches 119C on a cook’s thermometer. With motor running, add syrup and gelatine mixture. Beat until cool.
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Fold melted chocolate into egg mixture, then fold in whipped cream. Put 1 cake disc in prepared tin and drizzle with a little of the reserved raisin liquid. Top with raisin. Spoon over 2/3 of the chocolate mousse, then top with second cake disc. Drizzle with remaining raisin liquid, then spoon remaining mousse on top. Smooth with a palette knife and refrigerate for 30 minutes or until firm.
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Put extra chocolate in a large heatproof bowl. Put extra cream in a small saucepan over a medium heat and bring to the boil, then pour over chocolate and whisk until smooth. Turn out cake onto a serving plate and pour over chocolate icing. Allow icing to set slightly, then decorate cake with muscatels and chocolate curls to serve.