Ingredients
| ½ cup | Raisins |
| 1 Tbsp | Brandy |
| ½ cup | Water, (boiling) |
| 160 g | Butter |
| 100 g | Dark chocolate (Main) |
| 1 cup | Ground almonds |
| 6 | Eggs |
| 1 ½ cups | Icing sugar |
| 2 Tbsp | Cocoa powder |
| ½ cup | Plain flour |
Icing
| ½ cup | Cream |
| ½ cup | Dark chocolate, (chopped) |
Directions
- Put the raisins in a small bowl, pour over the brandy and boiling water then let sit for 30 minutes.
- Preheat oven to 180C and grease small muffin or friand tins. Melt the butter and chocolate in a bowl over hot water.
- Reserve a few raisins for a garnish, add the rest with the almonds to the butter and stir.
- Lightly beat the egg whites and gently fold through. Sift the icing sugar, cocoa and flour then add, stirring just to combine.
- Spoon into tins and bake for 20-25 minutes. Melt the chocolate and cream together in a bowl over a saucepan of simmering water, stirring until a thick sauce forms.
- Allow to cool then spoon a little on each cake and top with a few raisins.