Rum and raisin chocolate cake

1.Preheat oven to 180ºC (160ºC fan forced). Grease deep 23cm (9 inch) round cake pan, line base and side with baking paper.

2.Warm rum in small saucepan, add raisins, stand 1 hour.

3.Combine chocolate and butter in small saucepan, stir over low heat until smooth. Transfer to large bowl, cool for 5 minutes, then stir in sugar, sifted flour and cocoa, egg yolks and raisin mixture.

4.Beat egg whites in small bowl with electric mixer until soft peaks form, fold into chocolate mixture, in two batches.

5.Pour mixture into pan, bake about 1 hour. Stand cake in pan 15 minutes before turning, top-side up, onto serving plate. Dust with extra sifted cocoa before serving.