Type of cooking:
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Preparation time: 1500 minutes
Cooking time: 5 minutes
Ingredients (for 10-12 people) :
For the mixture:Method: This recipe is all about going old school.
-About 275ml dark rum
-100g dark (70% cocoa solids) chocolate
-300ml double cream
-150ml single cream
-1 tablespoon caster sugar
-150ml full-fat milk
-200g sponge fingers (about two packets)
-200g Praline (see below)
For the Praline (makes 500g):
Few drops of lemon juice
The night before, soak the raisins in 125ml of the rum and refrigerate overnight.
The following day, melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water.
Set aside to cool.
Next, put the double cream, single cream and the sugar into a large bowl and whip until the mixture is starting to stiffen but is still very light.
Blend in the cooled chocolate. Set aside.
Pour the rum from the soaked raisins into a measuring jug and top up with extra rum as necessary to make 150ml. Add the milk to the rum.
Put this mixture into a small flat-bottomed dish such as a soup plate.
Dip the sponge fingers, one at a time, plain-side down, into the rum mixture, making sure they soak up some of the liquid.
Be careful not to make them too soggy as they will absorb more liquid as they sit in the cake.
Form a layer of soaked sponge fingers, tightly packed, in the base of a 22cm springform tin. Don’t be afraid to break up some fingers to fill in the odd gaps.
Sprinkle half the raisins on top.
Cover this layer with half of the chocolate cream, spread over smoothly and sprinkle on some of the praline (see how to make this below).
Repeat the layers once more and finish with a thicker layer of praline. Refrigerate for a few hours before serving or freeze.
For the Praline:
Place the almonds on a baking tray lined with baking paper.
Toast them in the oven for 10 minutes at 160°C/gas mark 3, they should get a little colour and look slightly oily when they come out.
Make sure they are evenly spread out on the baking paper.
Put the sugar and water and lemon juice in a heavy-based saucepan and cook on a medium heat.
Stir continuously until the sugar has melted and in time starts to caramelise. Once the caramel has reached a deep amber colour pour it over the nuts and leave to cool down.
When the caramel has set, peel it away from the baking paper and break it into chunks.