Dark Chocolate, Caribbean Rum & Raisin Torte

This torte is inspired by our time living in the Caribbean – it’s totally indulgent, with rich dark chocolate and plenty of rum, baked until it’s fudgy and dense. The rum cooks out during baking so it’s little-one friendly or you could substitute the rum for orange juice instead. It’s baked in a water bath like a cheesecake so, once set, it has an amazing smoothness and silkiness.

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Instructions

1.	Preheat the oven to 175°C.
2.	Line the base of a 23cm springform cake tin with baking paper and grease the sides with butter. Wrap three layers of foil around the outside of the pan, bringing the foil to the top of the rim.
3.	Combine the rum, orange juice or water and sugar in a small saucepan and bring to a boil gently, stirring until sugar dissolves.
4.	Simmer for 5 minutes then remove and set aside.
5.	In a larger saucepan, melt the butter over a low heat.
6.	Remove from the heat then add the chocolate and whisk until smooth.
7.	Whisk the rum syrup into the chocolate and let it cool slightly.
8.	Add the eggs to the chocolate and whisk until well blended.
9.	Pour the mixture into the lined tin and place the tin in a large roasting dish.
10.	Add enough hot water to come halfway up the outside of the tin.
11.	Carefully place the roasting dish and tin in the oven and bake until the centre no longer moves when shaken gently, about 45-50 minutes.
12.	Remove from water bath and set aside to cool completely.
13.	For the ganache, bring the cream to just simmering in a small saucepan over a medium heat.
14.	Remove from the heat, add the chocolate and whisk until smooth.
15.	Stir through the raisins and pour over the top of the torte while still in the tin.
16.	Gently shake the tin to distribute ganache evenly over the top.
17.	Refrigerate the torte until the ganache is set, about two hours. It can be made up to two days ahead.
18.	Cover and keep refrigerated.
19.	When ready to serve, run a knife around inside of tin to loosen the torte and release sides.
20.	Transfer to a serving plate and garnish with muscatels or berries.
21.	Cut torte into wedges and serve with whipped cream.