Recipe from Chocolat by Eric Lanlard (Mitchell Beazley, 2013)
I usually keep the combination of rum and raisin for ice cream, but I will always make an exception for this very tasty loaf, as it is really the perfect combination and texture.
Preparation time: 25 minutes,
plus soaking overnight and cooling
Cooking time: 50 minutes
- 100g (3½oz) unsalted butter,
plus extra for greasing
- 150g (5oz) dark chocolate,
- 4 eggs, separated
- 200g (7oz) golden caster sugar
- 50g (2oz) ground almonds
- 100g (3½oz) plain flour
- 1 tbsp baking powder
For the rum and raisin ganache
- 75g (3oz) raisins
- 3 tbsp dark rum
- 175ml (6fl oz) single cream
- 25g (1oz) golden caster sugar
- 350g (11½oz) dark chocolate, chopped
- 25g (1oz) unsalted butter, softened
For the rum and raisin ganache, put the raisins and rum into a small bowl and leave to soak overnight.
Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a 900g (2lb) loaf tin and line
with baking paper.
To make the cake, melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface
of the water does not touch the bowl. Leave to cool
for a few minutes.
In a large bowl, beat the egg yolks and sugar together using an electric hand whisk until pale and creamy. Add the cooled chocolate mixture with the ground almonds. Sift the flour and baking powder together, then beat in. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, then gently fold into the mixture.
Spoon the mixture into the prepared tin and bake in the oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5–10 minutes, then turn out on to a cooling rack to cool completely.
To make the rum and raisin ganache, put the cream and sugar into a saucepan and heat until steaming hot, but do not let it boil. Remove from the heat and add the chocolate, stirring until smooth and glossy. Gently stir in the butter, then fold in the soaked raisins.
To glaze the cake, place the cake on a cooling rack set over a large plate or baking tray. Spread the warm ganache all over the cake and smooth it evenly using a palette knife. Lift carefully on to a serving plate before the ganache sets. I like to sprinkle shredded gold leaf over the glossy cake for a touch of glamour!