Chocolate box cake with rum raisins

Name: Chocolate box cake with rum raisins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 100 g Raisins; 4 TABLESPOONS brown rum; 175 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 225 g Flour; 100 g crushed almonds; 2 TEASPOONS Baking Powder; 100 g Dark chocolate coating; 100 g Whole milk couverture; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

100 g Raisins
4 TABLESPOONS brown rum
175 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
225 g Flour
100 g crushed almonds
2 TEASPOONS Baking Powder
100 g Dark chocolate coating
100 g Whole milk couverture
7-10 Tbsp Grease

Directions

1
Wash the raisins, dab dry, mix with rum and marinate for about 30 minutes. Stir fat, sugar, vanilla sugar and salt for about 8 minutes until creamy. Stir in eggs one at a time. Mix flour, almonds and baking powder and fold into the dough, alternating with the rum raisins. Grease a box form (1.5 litres capacity, 25 cm length).
2
Pour in the dough, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out, let cool down for about 10 minutes and turn out onto a cake rack. Let it cool down. Melt the chocolate coating over a hot water bath and coat the cake with it