Chocolate cake with raisins and brandy
Delicious and spicy chocolate cake for the festive season
100 gr raisins
100 ml brandy (cognac)
300 gr chocolate 75% cocoa
175 gr milk
200 gr cane sugar
150 gr butter
225 gr wheat flour
5 gr baking powder
roasted almond flakes
Mix the brandy and raisins in a saucepan and bring to a boil. Put aside and let them cool.
Heat the oven to 160 C and line a baking dish with SAGA Cooking Paper.
Double boil the chocolate, butter and sugar, and add milk. Set some of the sauce aside for later to pour over the finished cake.
Whisk the eggs and add the chocolate sauce into it. Next, add flour, baking powder, vanilla sugar and raisins without the brandy liquid into to he mix. Save the brandy liquid for later use.
Pour the batter onto the baking dish and bake for 45 minutes at 160C. When done, let it cool down.
Double boil the remaining chocolate mixed with the brandy and raisin broth.
Pour some of the chocolate/brandy mixture over the cake and decorate the plate with the help of SAGA piping bag. Sprinkle with almond flakes.
Decorate with thyme and mint.