This is how making recipe Rum Raisin and Chocolate Mousse Bake Zante with 12 ingredients and 4 stages of easy cooking, which is most delicious.
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Good Afternoon every body, at this time you can present recipe Rum ,Raisin and Chocolate Mousse Bake (Zante) with 12 ingredients and 4 steps. Next this is how to prepare, please read carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 12 ingredients and 4 stages of easy cooking Rum ,Raisin and Chocolate Mousse Bake (Zante).
Ingredients all Rum ,Raisin and Chocolate Mousse Bake (Zante)
Prepare 60 grams : raisin.
Needed 4 tbsp : dark rum.
Prepare 450 grams : unsalted butter ,plus extra for buttering.
Needed 450 grams : dark chocolate.
Needed 1 cup : approximately double cream (200 ml ).(heavy cream).
Needed 8 : eggs.
Needed 200 grams : castor sugar (confectioners sugar).
Prepare 1 : amount of glaze to make as follows..
Prepare 150 grams : dark chocolate.
Prepare 1 tsp : golden syrup.
Prepare 40 grams : butter.
Needed 1 large : ladle of cocoa powder,for dusting..
If all raw materials Rum ,Raisin and Chocolate Mousse Bake (Zante) it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.
Step by Step Cooking Rum ,Raisin and Chocolate Mousse Bake (Zante)
Soak the raisins in the rum for at least thirty minutes,then strain, keeping the rum.Butter the base and sides of a 20 cm wide x7cm deep square tin and then line with greaseproof paper.
Heat the oven to 180C/fan 160 C/ Gas 4..
Gently heat the butter chocolate and the cream until melted,do not boil.Allowe to cool a little. Gently beat the eggs with sugar and carefully mix with the chocolate mixture.Fold in the raisins and the rum..
Pour into the tin and bake for 1 hour.for firmish texture a little less for a more moist texture. Allow to cool in the tin .Move onto a plate. Meanwhile make the chocolate glaze.Melt the chocolate,butter and golden syrup ,again do not let boil ,remove from heat.Carefully level the top of the cake with a sharp knife,then spread with glaze .Dust with the cocoa powder. or drizzle with a white chocolate pattern or writing..
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