250 gm
| dark chocolate (53% cocoa solids), coarsely chopped |
5
| eggs, separated |
100 gm
| white sugar |
175 gm
| unsalted butter, melted |
| Chocolate sponge | |
3
| eggs |
140 gm
| caster sugar |
75 gm
| (½ cup) plain flour |
1 tbsp
| Dutch-process cocoa powder |
30 gm
| butter, melted |
| Cognac raisins | |
50 gm
| white sugar |
100 gm
| raisins |
50 ml
| Cognac |
| 1 | For chocolate sponge, preheat oven to 220C. Whisk eggs and caster sugar in an electric mixer until pale and triple in volume (8-10 minutes). Sift over flour and cocoa powder and gently fold until combined, then fold through melted butter. Pour into a greased and baking paper-lined 30cm x 42cm baking tray, smooth top and bake until cake springs back when lightly pressed (4-5 minutes). Turn onto a wire rack to cool. |
| 2 | Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Whisk egg yolks and sugar in an electric mixer until pale and frothy (4-5 minutes). Stir through melted chocolate and butter until combined. Whisk eggwhites and a pinch of salt until firm peaks form, then fold through chocolate mixture and set aside. |
| 3 | Cut chocolate sponge to fit the base and sides of a 8cm x 22cm straight-sided loaf pan, line pan with sponge and fill with chocolate mixture. Trim remaining sponge to fit top, cover with plastic wrap and refrigerate for at least 6 hours or overnight. |
| 4 | Meanwhile, for Cognac raisins, combine sugar and 2 tbsp water in a small saucepan over high heat, stirring, until sugar dissolves, then simmer for 2 minutes, add raisins and Cognac and remove from heat. Set aside to cool (raisins will keep refrigerated for up to 2 months, the flavour will improve with age). |
| 5 | Remove cake from mould and thickly slice with a warmed knife. Serve with Cognac raisins spooned over. |
