Rum ,Raisin and Chocolate Mousse Bake (Zante)

• 60 grams raisin
• 4 tbsp dark rum
• 450 grams unsalted butter ,plus extra for buttering
• 450 grams dark chocolate
• 1 cup approximately double cream (200 ml ).(heavy cream)
• 8 eggs
• 200 grams castor sugar (confectioners sugar)
• 1 amount of glaze to make as follows.
• 150 grams dark chocolate
• 1 tsp golden syrup
• 40 grams butter
• 1 large ladle of cocoa powder,for dusting.

1. Soak the raisins in the rum for at least thirty minutes,then strain, keeping the rum.Butter the base and sides of a 20 cm wide x7cm deep square tin and then line with greaseproof paper
2. Heat the oven to 180C/fan 160 C/ Gas 4.
3. Gently heat the butter chocolate and the cream until melted,do not boil.Allowe to cool a little.
4. Gently beat the eggs with sugar and carefully mix with the chocolate mixture.Fold in the raisins and the rum.
5. Pour into the tin and bake for 1 hour.for firmish texture a little less for a more moist texture.
6. Allow to cool in the tin .Move onto a plate.
7. Meanwhile make the chocolate glaze.Melt the chocolate,butter and golden syrup ,again do not let boil ,remove from heat.Carefully level the top of the cake with a sharp knife,then spread with glaze .Dust with the cocoa powder.
8. or drizzle with a white chocolate pattern or writing.

raisin, dark rum, unsalted butter, chocolate, cream, eggs, sugar, amount, chocolate, golden syrup, butter, ladle of cocoa powder

Taken from cookpad.com/us/recipes/331551-rum-raisin-and-chocolate-mousse-bake-zante (may not work)