Rum and raisin chocolate marquise

Instructions

1. Place the raisins and half the rum in a small microwavable container, cover with plastic wrap and microwave for 2 minutes on HIGH. Set aside to cool. The raisins will be plump and glossy with rum syrup. Cool a little, then chop finely and set aside.
2. Grease a 23 cm x 12 cm wide, 7 cm deep loaf tin with a light coating of cooking oil spray. Cut strips of baking paper to fit snugly along the sides and base of the tin.
3. Place the chocolate and butter into a heatproof bowl and place on top of a double boiler over barely simmering water, stirring occasionally until melted. Set aside in a warm place so it doesn’t cool and harden.
4. Place the remaining rum, egg yolks, sugar, salt and cream of tartar into a large heatproof bowl and put over the top of the double boiler and whisk very energetically for about 2 minutes or until the mix looks pale, fluffy and creamy. Reduce the heat to low and whisk a little slower for 1 -2 minutes or until it stabilises to a frothy, creamy sabayon.
5. Using a balloon whisk, mix the chocolate and butter mixture into the sabayon until there are no pale streaks left and set aside to cool to around 25˚C.
6. While the chocolate mixture is cooling, whip the cream and crème fraiche to a billowy and medium - firm consistency. Keep chilled until the base mix is cool.
7. The next step is folding cold cream into the base mix which may have some residual heat and melt the cream. Take a temperature reading to ensure the mixture is around 25˚C.  If you don’t have a digital thermometer, touch the bottom of the bowl – it should be cool room temperature to the touch.  Conversely, if the mixture is too cold, the chocolate will start to harden the base mix so keep the mix away from the refrigerator.
8. Sift over the cocoa powder, then add the soaked raisins with syrup and fold in with a balloon whisk. Finally, gently and quickly, fold in the whipped crème fraiche mixtrue until it becomes a homogenised mix with a pale chocolate colour, free from all white, creamy streaks. A final fold with a flexible spatula will take care of any chocolate sitting heavy on the bottom of the bowl.
9. Scrape the mix into the lined loaf tin, cover with plastic wrap and refrigerate for at least 2 hours to set completely.
10. To unmould, invert the tin onto your serving platter and pull the paper to release the marquise. Carefully peel the baking paper away from the sides. Slice and dust with sieved cocoa powder and serve with fresh raspberries and extra cream.