100g marge
150g dark chocolate chips4 eggs, separated
200g caster sugar
50g ground almonds
100g sr flour
Rum & Raisin Ganache
75g raisins
1 1/2 tbsps rum
1 1/2 tbsps cherry liqueur
175mls single cream
25g sugar
350g dark chocolate chips
25g marge
Method
Put the raisins, rum and cherry liqueur in a small bowl and leave to soak overnight.
Melt together the marge and chocolate in a saucepan, then leave to cool slightly. Whisk the egg whites until stiff. In a separate bowl whisk the egg yolks and sugar. Mix in the flour and ground almonds, then the melted chocolate. Finally, fold in the whisked egg whites.
Pour into a greased, lined cake tin and bake at 180 for 50 minutes.
For the ganache heat the cream and sugar in a saucepan, and stir in the chocolate chips until melted and smooth. Stir in the marge followed by the raisins.
Turn the cake out onto a plate and pour the ganache over it, keeping some to serve on the side.
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