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    Rich Rum and Raisin Torte

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    Rich Rum and Raisin Torte

    This is a doddle to make - you simply assemble it ahead of time then chill overnight. Try using fresh raspberries or blueberries instead of raisins, adding brandy or Cointreau in place of rum.

    • Vegetarian
    • Preparation time: 15 minutes, plus chilling
    • Total time: 15 minutes, plus chilling 15 minutes

    Serves: 8 - 10


    • 100ml dark rum
    • 50g caster sugar
    • 50ml water
    • 150g raisins
    • 350g ready-made chocolate cake such as Belgian chocolate loaf cake
    • 350g dark chocolate, broken
    • 568ml carton double cream, lightly whipped
    • Cocoa powder, for dusting


    1. Heat the rum, caster sugar and water in a small pan until the sugar has dissolved. Pour over the raisins and leave until the liquid is cold and the raisins have plumped up.
    2. Slice the cake and use the pieces to line the base of a deep, 20cm-diameter flan tin with removable sides. Make sure any holes are plugged with cake.
    3. Melt the chocolate in a bowl over a pan of gently simmering water. Leave to cool a little, then beat in the cream - the mix should turn glossy and thick as you stir.
    4. Spoon the cooled raisins in their syrup over the cake base. Cover with the chocolate mixture. Transfer the torte to the fridge and leave to set for 4 hours or overnight. Before serving, remove the sides of the tin. Dust the torte with sifted cocoa powder and serve with raspberries.

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