KEY POINTS:
Makes 12
1/2 cup raisins
1 Tbs brandy
1/2 cup boiling water
160 gm butter
100 gm dark chocolate
1 cup ground almonds
6 egg whites
1 1/2 cups icing sugar
2 Tbs cocoa
1/2 cup plain flour
Icing
1/2 cup dark chocolate, chopped
1/2 cup cream
1. Put the raisins in a small bowl, pour over the brandy and boiling water then let sit for 30 minutes.
2. 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.
3. Lightly beat the egg whites and gently fold through. Sift the icing sugar, cocoa and flour then add, stirring just to combine.
4. 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.
