|Black rum||20 grams|
|Low-gluten flour||40 grams|
|dark chocolate||85 grams|
|Fine granulated sugar||40 grams|
|cocoa powder||Moderate amount|
Raisins soaked in rum for a while
Butter and dark chocolate are cut into small pieces and placed in a bowl.
Heat the chocolate and butter in water and stir until it is completely dissolved into a liquid. Be careful not to splash the water in the bowl while stirring. After melting, remove the bowl from the water
Add fine sugar and mix well
Add eggs and milk, stir well (the eggs are best to be scattered first and then added. The stirring should not be too large to avoid too much foam)
Add flour and continue to stir evenly
Stir into a uniform batter as shown. Pour the raisins soaked in the first step together with the rum into the batter and mix well.
Pour the batter into a 6-inch cake mold with a thin layer of butter (anti-stick) on the inner wall, put it in a preheated oven at 180 degrees Celsius, and bake for 25-30 minutes. After cooling, put it in the refrigerator for 1 night, take it out, sprinkle with cocoa powder on the surface, and cut into several pieces to eat.