Directions

1The day before: soak the raisins in 50ml of rum overnight in the fridge. You will need to put this mixture into a food processor to make a paste.

On the day

1Pre-heat the oven to 160°C.

2Grease a 20 centimetre round pan & line with greaseproof paper.

3Melt chocolate & Nuttelex over a double boiler (you can use a bowl sitting on top of the saucepan if you don't have one). Let the mixture melt and allow to cool completely.

4Beat egg yolks & sugar with an electric mixer until pale & creamy.

5Now add melted chocolate, almond meal and the pureed rum & raisin, then give it a good mix to incorporate everything.

6In a separate bowl, beat the egg whites until stiff peaks form. Fold into the chocolate mixture in two batches until combined.

7Pour into the prepared pan & bake in for about 45 minutes.

8When done, let the cake cool completely in the pan before removing.

9Sprinkle with icing sugar - we used a Christmas tree cut-out to make a pattern. Serve with your fave cream or ice cream.