Tag Archives: chocolate cake

Chocolate Rum Raisin Squares

Chocolate Rum Raisin Squares
Chocolate Rum Raisin Squares
Rich Chocolate Rum Raisin Squares
Rich Chocolate Rum Raisin Squares
Delicious Chocolate Rum Raisin Biscuit Squares
Delicious Chocolate Rum Raisin Biscuit Squares

This recipe is as a result of tinkering around in the kitchen and trying to piece together some of my favourite things… Sometimes it works, sometimes it fails. Thankfully this worked out really well, as otherwise I wouldn’t have anything to put up this week! These lovely Chocolate Rum Raisin Squares are a lovely rich treat that are perfect for the holiday season with the nice warming kick from the boozy rum raisins. This is kind of like a cross between chocolate biscuit cake, millionaires shortbread and anything that contains rum raisin. I actually soaked my raisins for 5 days before using them but 2 or 3 days would probably do fine, the longer you leave them the more rum the raisins will absorb and so the plumper and juicier they will be!

This is are incredibly easy chocolate cake recipe to make, if you’re going to make these chocolate squares for a specific event then I suggest making them the night before so the melted chocolate has time to set. These would make a really nice gift for someone over Christmas… that is if you don’t eat them all first!

Delicious Rum Soaked Raisin Chocolate Squares
Delicious Rum Soaked Raisin Chocolate Squares
Chocolate Rum Raisin Squares - The Perfect Gift
Chocolate Rum Raisin Squares – The Perfect Gift

Ingredients:

1 cup raisins

1/2 cup dark rum

150g butter

175g soft dark brown sugar

280g plain / cream flour

200g dark chocolate (75% cocoa)

200g milk chocolate

  1. Pop the raisins in a jar, pour in the rum and put on the lid. Let it soak for a few days so it the raisins absorb all the rum. You can give the jar a shake every now and then to ensure the rum is evenly distributed.
  2. To make the base mix together the flour, sugar and butter with an electric mixer until you achieve a bread crumb consistency, mix in half of the raisins and then pat down the crumbs into a greased and lined brownie tin (around 8 x 12 inches).
  3. Bake in an oven preheated to 180C for 20-25 minutes.
  4. Break the chocolate into little pieces and melt over a very low heat in a heavy bottomed pot, stirring until smooth, then take off the heat.
  5. Sprinkle the remaining raisins over the biscuit base, and then pour the chocolate oven the raisins. Make sure the whole surface is evenly coated in chocolate and then pop into the fridge for a few hours until the chocolate it set. Then cut into squares and enjoy!
Mix Your Rum Raisins Into Your Biscuit Mix
Mix Your Rum Raisins Into Your Biscuit Mix
Take Out Of Oven After 20 Minutes
Take Out Of Oven After 20 Minutes
Sprinkle On More Rum Raisins Before Adding Chocolate
Sprinkle On More Rum Raisins Before Adding Chocolate
Pour Over The Chocolate And Let It Set in Fridge
Pour Over The Chocolate And Let It Set in Fridge
Chocolate Rum Raisin Biscuit Squares
Chocolate Rum Raisin Biscuit Squares

Chocolate Fudge Cake

Delicious Chocolate Fudge Cake
Delicious Chocolate Fudge Cake
Chocolate Fudge Cake
Chocolate Fudge Cake

Last weekend I made some Chocolate Fudge Cake for my boyfriend’s birthday and it went down a treat with him, and also my housemates who were also on hand to help get through it! After watching another episode of Rachel Allen’s Cake Diaries TV show, I decided I had to try her recipe. I think I’ll probably end up buying the Cake Diaries book as the recipes I have tried from the show so far have been great and uncomplicated!

Rachel’s recipe is for a very larger cake (serves 12), but I halved the ingredients to make a loaf sized fudge cake, though a round tin would be great too. My mum used to buy a loaf of Chocolate Fudge Cake from a stall in the Coal Quay market in Cork when we were younger, so I had a nostalgic gravitation towards the idea of a loaf.

This is a foolproof recipe. I can say this with certainty, as I accidently added the melted chocolate two steps to early and my egg whites didn’t whip properly and it still was delicious! It’s great hot from the oven with creme fraiche and orange zest, and just as good a day or two later with a cup of tea. It’s very moist and so keeps well. Why not give it a go tonight for your special Valentine?!

Ingredients:

110 g dark chocolate broken into bits

115 g butter

160 g caster sugar

3 eggs separated

100 g ground almonds

35 g plain flour

1/2 tsp baking powder

1 tsp vanilla extract

Pinch of salt

For the icing

140 g icing sugar

50 g cocoa powder

60 g butter

85 g caster sugar

1. Preheat the oven to 160C and butter and line a loaf tin.
2. Melt the chocolate in a bain marie and set aside when melted. Cream the butter until soft. (You’re meant to do these separately but I added the butter to the melted chocolate and it still worked!)

3. Add the sugar to the butter and beat until light. Beat in the egg yolks one at a time. Mix in the ground almonds and the melted chocolate, followed by the flour, baking powder and vanilla.

4. Tip the egg whites into a separate bowl, add a pinch of salt, and beat until stiff but still smooth in appearance careful not to over-beat. Fold the egg whites into the cake mixture and then pour the mixture into the prepared tin. (If you like me, don’t manage to whip your eggs whites properly, don’t worry, the cake will still be delicious!)

5. Bake for about 1 hour or until a skewer inserted into the centre of the cake comes out clean but moist. Leave in the tin for 20 minutes before carefully transferring to a serving plate to cool down fully.

6. For the icing: Sift the icing sugar and cocoa powder into a mixing bowl. Throw the butter, caster sugar and 50ml water in a saucepan and melt over a medium heat. Stir all the ingredients together until the butter is melted and the sugar has dissolved, then pour into the dry ingredients and mix together well.

7. When the cake has cooled, pour over the icing, allowing it to drizzle down the sides. Serve with creme fraiche or cream with some orange zest or toasted almonds!

Melt Chocolate in a Bain Marie
Melt Chocolate in a Bain Marie
Mix In Ground Almond and Flour
Mix In Ground Almond and Flour
Ready To Go Into The Cake Tin
Now Time To Add In The Egg Whites
Ready For The Oven
Ready For The Oven
Let Cool and Remove From Tin
Let Cool and Remove From Tin
Top With Fudge Sauce
Top With Fudge Sauce
Delicious Chocolate Fudge Cake
Delicious Chocolate Fudge Cake
Moist and Chocolatey
Moist and Chocolatey
Chocolate Fudge Cake
Chocolate Fudge Cake