3/4 cup of raisins
3/4 cup of boiling water
2 tablespoons of dark rum
3/4 cup of chopped bittersweet chocolate
7 tablespoons of milk
1/2 cup of butter
5 tablespoons of almond extract
2 eggs
1 1/4 cups of finely ground graham cracker crumbs
1/2 teaspoon of vanilla extract
2 egg whites
5 tablespoons of almond extract
Chocolate shavings for garnish
3/4 cup of raisins
3/4 cup of boiling water
2 tablespoons of dark rum
3/4 cup of chopped bittersweet chocolate
7 tablespoons of milk
1/2 cup of butter
5 tablespoons of almond extract
2 eggs
1 1/4 cups of finely ground graham cracker crumbs
1/2 teaspoon of vanilla extract
2 egg whites
5 tablespoons of almond extract
Chocolate shavings for garnish
Grease a 20 cm round form and line with aluminum foil
Soak the raisins in boiling water for 5 minutes
Drain and mix with rum; let it sit for 15 minutes
Melt the chocolate with milk over low heat
Let it cool
In a bowl, cream together butter and almond extract
Add eggs, melted chocolate, ground graham cracker crumbs, vanilla extract, and raisins mixed with rum
Separately, beat egg whites until stiff peaks form; add 5 tablespoons of almond extract and continue beating until firm
Add a little of the whipped cream to the chocolate mixture and mix well
Place the remaining chocolate on top of the whipped cream and mix carefully
Pour into prepared pan and refrigerate for at least one day or more
Unmold, remove foil, and garnish with chocolate shavings
Serve 10 portions.
