Makes one 9 x 5 x 3-inch loaf
1 cup dark raisins
½ cup candied orange peel, cut into ¼-inch dice
¼ cup dark rum
1 cup all-purpose flour
3 tablespoons alkalized (Dutch process) cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
8 tablespoons unsalted butter, softened
2/3 cup sugar
2 ounces bittersweet chocolate, melted and cooled
4 large egss
One 9 x 5 x 3-inch loaf pan, buttered and the bottom lined with parchment or wax paper, cut to fit
A few hours, or the day, before preparing the cake, place the raisins in a saucepan and cover them with water. Bring to a simmer over low heat. Drain the raisins and place in a bowl. Add the orange peel and rum and stir together. Cover with plastic wrap and allow to macerate a few hours or overnight.
When ready to prepare the cake, set a rack at the middle level of the oven and preheat to 350 degrees.
Sift together the flour, cocoa, baking powder, and salt to break any lumps in the cocoa. Set aside until needed.
Use an electric mixer to beat the butter and sugar until soft and light. Beat in the chocolate, then one of the eggs, then a second. Beat in half the flour mixture, then the other two eggs, one at a time. Beat well and scrape down bowl and beater(s) after each addition. Beat in the remaining flour mixture. Stir in the raisins, peel, and rum mixture. Pour batter into prepared pạn
Bake the cake about an hour, or until a toothpick or thin knife inserted in the center emerges clean.
Cool the cake in the pan for about 5 minutes, then unmold to a rack to cool. Peel off paper.
SERVING: Serve as a tea cake or with whipped cream or ice cream for dessert.
STORAGE: The cake keeps well wrapped in plastic at room temperature. Freeze for longer storage.
From Chocolate by Nick Malgieri.
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