Gooey Raisin & Chocolate Cake
3 tbsp breadcrumbs
75g plain chocolate, broken into pieces
1 tsp vanilla extract
200g granulated sugar
2 large eggs
100g plain flour
3 tbsp cocoa
100g California Raisins
Preheat the oven to 180oC, gas mark 4. Grease and base line a 21cm springform cake tin. Add the breadcrumbs to the tin and coat the base and sides.
Melt the butter and chocolate in a small saucepan and allow to cool, add in the vanilla.
Whisk together the sugar and the chocolate butter mixture, then whisk in the eggs, 1 at a time. Mix together the flour and cocoa and fold into the chocolate mixture with half the raisins. Pour into the prepared cake tin and scatter over the remaining raisins.
Bake for 25 minutes then allow to cool before removing from the tin.
Great served warm with a little whipped cream.