Recipe of Speedy Rum ,Raisin and Chocolate Mousse Bake (Zante)

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, rum ,raisin and chocolate mousse bake (zante). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Rum ,Raisin and Chocolate Mousse Bake (Zante) is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Rum ,Raisin and Chocolate Mousse Bake (Zante) is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook rum ,raisin and chocolate mousse bake (zante) using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Rum ,Raisin and Chocolate Mousse Bake (Zante):

1. Make ready 60 grams raisin
2. Get 4 tbsp dark rum
3. Make ready 450 grams unsalted butter ,plus extra for buttering
4. Make ready 450 grams dark chocolate
5. Prepare 1 cup approximately double cream (200 ml ).(heavy cream)
6. Get 8 eggs
7. Prepare 200 grams castor sugar (confectioners sugar)
8. Get 1 amount of glaze to make as follows.
9. Make ready 150 grams dark chocolate
10. Make ready 1 tsp golden syrup
11. Prepare 40 grams butter
12. Prepare 1 large ladle of cocoa powder,for dusting.

Instructions to make Rum ,Raisin and Chocolate Mousse Bake (Zante):

1. 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
2. Heat the oven to 180C/fan 160 C/ Gas 4.
3. 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.
4. 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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