Darkest Chocolate Caribbean Rum n' Raisin Torte

Serves: 12 (or more)

This intense, dark and fudgy flourless torte is made with copious amounts of rum and chocolate, perfect for the Christmas table or a special occasion. The alcohol is cooked out so it's fine for children but feel free to replace it with orange juice or water. It's cooked gently in a water bath similar to a cheesecake resulting in a silky smooth texture. It goes a looooong way as you'll only need a slither. I've decorated with muscatels as love their drama but berries would be lovely also.

Darkest Chocolate Caribbean Rum n' Raisin Torte Photo: Gretchen Lowe

Ingredients 

• ⅔ cup rum (dark or golden)
• ⅓ cup orange juice or water
• ¾ cup sugar
• 140g unsalted butter
• 500g dark chocolate, chopped (at least 70%)
• 6 eggs, lightly beaten
• Ganache
• 1 cup cream
• 250g dark chocolate, chopped (at least 70%)
• 1 cup raisins
• Muscatels to decorate (optional) 

Method 

Preheat oven to 175°C, regular bake or 165°C fanbake. Line the base of a 23cm springform pan with baking paper and grease the sides with butter.

Wrap 3 layers of tinfoil around the outside of the pan, bringing foil to the top of the rim.

Combine rum, water/orange juice and sugar in a small pot and bring to a boil gently, stirring until sugar dissolves. Simmer for 5 minutes then remove and set aside.

In a larger pot, melt butter over a low heat. Remove from heat then add chocolate and whisk until smooth. Whisk rum syrup into chocolate and cool slightly.

Add eggs to chocolate mixture and whisk until well blended.

Pour mixture into the prepared baking pan and place the pan in a large roasting dish.

Add enough hot water to come halfway up the sides of the pan.

Bake until the centre no longer moves when shaken gently, about 45-50 minutes.

Remove from water bath and set aside to cool completely in the pan.

For the ganache, bring cream to simmer in a small saucepan over a medium heat. Remove from heat, add chocolate and whisk until smooth. Sir through raisins and pour over top of torte while still in the pan.

Gently shake the pan to distribute ganache evenly over top. Refrigerate torte until ganache is set, about 2 hours. It can be made up to 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen the torte and release sides. Garnish with muscatels. Cut torte into wedges and serve with whipped cream.