Chocolate rum and raisin torte

Method

1. Place the raisins in a bowl, pour in the rum and leave to soak overnight. They will absorb half of the rum and become very plump.
2. Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 20cm round, loose-bottomed cake tin.
3. Put the chocolate in a bowl and set over a pan of gently simmering water. Allow to melt, stirring gently, until smooth – make sure the bowl doesn’t touch the water. Gradually stir in the butter, a little at a time, until melted. Remove from the heat.
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4. Beat the egg yolks and sugar until pale, then stir in the chocolate.
5. Sift the flour over the chocolate mixture, then carefully fold in, along with the almonds, rum and raisins.
6. Whisk the egg whites until stiff but not dry, and fold into the chocolate mixture. Pour into the prepared cake tin and bake for 35-40 minutes. Set aside to cool in the tin for 10 minutes, then remove from the tin and leave to cool completely on a wire rack.
7. Meanwhile, make the topping. Place the chocolate in a large bowl. Heat the cream and rum together in a pan until just boiling. Pour over the chocolate, stirring until melted and smooth. Cool for about 5 minutes, stirring occasionally, until thickened to a good icing consistency – thick but not solid. Spread over the top and sides of the torte, then decorate with marrons glacés and dust with cocoa powder. Serve with whipped cream or ice cream.