Ingredients
The following ingredients have 6 Servings
- 20 gram unsalted butter, softened
- 1 tablespoon cocoa powder
- 1 tablespoon caster sugar
- 150 gram dark chocolate, chopped
- 150 gram unsalted butter, chopped, extra
- 1/4 cup (35g) raisins
- 2 tablespoon dark rum
- 3 eggs
- 3 egg yolks
- 2 tablespoon caster sugar, extra
- 1 1/2 cup (35g) plain flour
- cocoa powder, for dusting
- thick cream or ice-cream, for serving
Instruction
- Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 6-hole Texas muffin pan (3/4-cup capacity) with the softened butter. Combine cocoa and sugar in a small bowl and sprinkle inside of pans with mixture; tilt to coat the inside of pan. Shake away the excess.
- Place chocolate and extra butter in a small pan; stir over a low heat until just melted - don't overheat. Transfer the chocolate mixture to a large bowl.
- Place raisins and rum together in a non-metallic bowl, microwave on medium (75%) for 1-4 minutes, stirring every 30 seconds Cover; stand 10 minutes.
- Beat eggs, egg yolks and extra sugar in a small bowl with an electric mix, until light and fluffy, about 5 minutes. Fold in sifted flour. Fold egg mixture and raisin mixture into chocolate mixture.
- Divide mixture amorg muffin pans Bake for 8 minutes or until tops are firm.
- Stand cakes in pan for up to 5 minutes; invert onto a tray lined with baking paper. Dust with sifted cocoa or icing sugar. Serve with cream or ice-cream.
