|Golden raisins||3 1⁄2 Ounce|
|Semi sweet chocolate||3 Ounce (plain)|
|Softened butter||3 Ounce|
|Sour cream||3 Tablespoon (creme fraiche)|
|Egg||1 , separated|
|Sweetened chestnut puree||9 Ounce|
|Butter||1 Teaspoon (for greasing)|
|Confectioners sugar||2 Ounce (icing)|
|Coffee extract||1⁄4 Teaspoon (essence)|
Rinse the raisins (sultanas) under plenty of cold running water.
Pat dry on kitchen paper.
Put 2 oz (50 g/2 oz) in a bowl with the cognac.
Set the rest aside.
Heat in the microwave oven for 1 minute on HIGH.
Break the chocolate into pieces and melt in a bowl with 1 oz (25 g/1 oz) of butter for 2 minutes on HIGH.
Stir until smooth and creamy.
Add the sour cream (creme fraiche), egg yolk and chestnut puree.
Beat until smooth.
Stir in the raisins (sultanas) and cognac.
Grease the base of a 6 inch (15 cm) souffle mold (mould) and line with a circle of buttered non-stick parchment (grease proof paper).
Whisk the egg white to firm peaks and add to the mixture.
Pour into the mold (mould).
Microwave, uncovered, on HIGH for 9 minutes.
Allow to cool in the container.
When cold, invert on to a plate and remove the non-stick parchment (greaseproof paper).
To make the frosting (icing), put the remaining raisins (sultanas) in a bowl and cover with hot water.
Heat in the microwave oven for 2 minutes on HIGH.
Beat the remaining butter with a wooden spoon.
Stir in the confectioners' (icing) sugar little by little.
Beat until completely smooth.
Stir in the coffee extract (essence) and beat once more.
Use to frost (ice) the cake, smoothing with a metal spatula.
Sprinkle with the raisins (sultanas) and leave to harden.