Rum and Raisin Chocolate Cake (Gluten-free)

Serves 8-10, Prep and Cook: 1 hour, 45 mins

¼ cup dark rum

1 cup finely chopped raisins (175g)

250g Nestle Bakers’ Choice Dark Choc Melts

150g unsalted butter, chopped

¼ cup Nestle Bakers’ Choice Cocoa

2⁄3 cup brown sugar, firmly packed

3 eggs, separated

1 cup gluten-free self-raising flour

TO DECORATE

300ml tub Bulla thickened cream

1 tblsp pure icing sugar Sliced fresh strawberries

1 Grease a 20cm round cake pan. Line base and side with baking paper.

2 Place rum and raisins in a small saucepan with 2 tblsps water. Bring to boil. Gently boil for 1 minute, or until raisins are soft. Remove. Cool to room temperature. 3 Combine chocolate, butter and sifted cocoa in a medium saucepan. Stir over low heat until melted. Transfer to large bowl. Stand for 10 minutes.

4 Add sugar, egg yolks and raisin mixture. Combine. Add sifted flour. Fold until just combined.

5 Beat egg whites in a small bowl until soft peaks form. Stir one-third of egg whites into chocolate mixture. Fold in remaining egg whites. Spoon into prepared pan. Smooth over top.

6 Cook in a slow oven (150C) for about 1 hour and 10 minutes, or until a skewer inserted into centre of cake comes out clean. Stand in pan for 30 minutes. Turn out onto a wire rack. Cool completely.

7 To decorate, whip cream with sugar until soft peaks form. Spread over top of cake. Top with strawberries.