100g Fairtrade raisins
100ml boiling hot strong Fairtrade coffee
250g unsalted butter
300g Fairtrade soft dark brown sugar
250g Fairtrade 70% bitter dark chocolate, chopped into small pieces
6 large Freedom Food free range egg yolks
6 large Freedom Food free range egg whites
1 tsp Maldon sea salt
Fairtrade bitter cocoa powder, for dusting
Line a 20cm springform cake tin and set aside.
Preheat the oven to 180°C / fan 160°C / Gas 4.
Pour the boiling hot coffee over the raisins. Set aside for 20 minutes to become plump.
Melt the butter and sugar in a medium saucepan over medium heat. Once melted remove from the heat and stir in the chocolate. Whisk to melt. Stir in the soaked raisins and coffee. Set aside to cool whilst whisking the egg whites.
Whip the egg whites till aerated and forming soft peaks, then add the sea salt.
Whisk the egg yolks into the cooled chocolate mix and fold the egg whites into the chocolate mix.
Transfer the mix to the prepared cake tin and bake for 25 minutes. The cake will soufflé. However once cooled it will sink and become fudgy. Leave to cool till completely cold. Overnight is best.
Remove the cake from the mould, and heavily dust the cake with cocoa powder. Serve with either crème fraîche or pouring cream.
This mouthwatering recipe from British Larder restaurant is part of the Fairtrade Foundation's partnership recipes with RSPCA's Freedom Food – recipes that help farmers in developing countries and protect the animals who produce the ingredients.