Rum ,Raisin and Chocolate Mousse Bake (Zante)
Rum ,Raisin and Chocolate Mousse Bake (Zante)

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, rum ,raisin and chocolate mousse bake (zante). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Rum ,Raisin and Chocolate Mousse Bake (Zante) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Rum ,Raisin and Chocolate Mousse Bake (Zante) is something that I have loved my whole life.

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

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