Flourless Macaron Chocolate Rum & Raisin Cake
 
Prep time
Cook time
Total time
 
adapted from Nigella Lawson's flourless chocolate cake
Recipe type: Dessert
Serves: 12
Ingredients
  • 150g dark couverture chocolate (used Valrhona Guanaja for this one)
  • 150g unsalted butter
  • 6 eggs
  • 150g caster sugar
  • 150g macarons (whizzed to fine)
  • 4 tsp cocoa powder
  • 100g raisins
  • a couple dashes of Rum
  • savoiardi lady fingers
  • fleur de sel, cocoa powder and cocoa nibs for garnishing
Instructions
  1. Pour hot water into raisins, let it soak for 1-2 minutes then discard the water. Drain the raisins, add in rum to cover and let it absorb all goodness while u prepare the cake batter.
  2. Preheat oven to 180C. Line cake tines (I used a 9" spring form)
  3. Melt chocolate and butter in a microwavable bowl. Set aside to cool
  4. Meanwhile whisk eggs and sugar till foamy and double or tripled in volume. gently fold in the macaron mixture and cocoa powder into eggs. I use a whisk to fold in this case. Add in melted chocolate and butter. Add in soaked raisins.
  5. pour into baking tin, and bake for 40-45 minutes. The cake will be kinda firm on top but still a tad wobbly.
  6. Remove from oven and let it cool on a wire rack. Remove the tin, place it on a cake board or serving plate. Dust the top with cocoa powder. Cut savoiardi lady fingers in half and arrange the sides (I cheated. I had some spare ganache at hand, so I covered the side of the cake with ganache, then stuck the lady fingers at the side). Sprinkle some fleur de sel and cocoa nibs around the side of the cake.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/flourless-macaron-chocolate-rum-raisin-cake/

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