Raisin and bitter chocolate mud cake

This chocolatey cake is the perfect combination of fudgy, gooey and crumbly...delicious.  A hit at any bake sale, guaranteed to help you achieve your fundraising targets.

Method

Step 1:

Line a 20cm springform cake tin and set it aside. Preheat the oven to 180°C/fan 160°C/gas mark 4.

Step 2:

Pour the boiling hot coffee over the raisins. Set aside for 20 minutes to become plump.

Step 3:

Melt the butter and sugar in a medium saucepan over a medium heat. Once melted remove from the heat and stir in the chocolate. Whisk to melt. Next, stir in the soaked raisins and coffee. Set aside to cool whilst whisking the egg whites.

Step 4:

Whip the egg whites till aerated and forming soft peaks, then add the sea salt. Whisk the egg yolks into the cooled chocolate mix and fold the egg whites into the chocolate mix.

Step 5:

Transfer the mix to the prepared cake tin and bake for 25 minutes. The cake will soufflé. However, once cooled it will sink and become fudgy. Leave to cool till completely cold - overnight is best.

Step 6:

Finally, remove the cake from the mould, and heavily dust the cake with cocoa powder. Serve with either crème fraîche or pouring cream.

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Original recipe provided by RSPCA Assured