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Prepare
the cake: Soak
the raisins in the golden rum for several hours.
Recommend prepare raisins the day before and allow to soak
overnight.
Mix flour and ground
almonds in a bowl.
Melt the chocolate and
butter together in a saucepan over very low heat,
stirring until the mixture is fully melted and smooth.
Stir the warm water into the mixture.
In a separate bowl, beat
the egg yolks and sugar together with an electric
mixture until very thick. Then add the chocolate
mixture to the egg mixture, mixing well. Fold in
the flour/almonds mixture and stir together very well.
Add the raisins and rum.
Stir well.
In a separate bowl, beat
egg whites with an electric mixer until soft peaks form.
Fold egg whites into the
cake mixture.
Pour cake batter into
the 9-inch square cake pan.
Bake for 45
minutes, checking with a toothpick. The cake will
be fully baked when you are able to insert a toothpick
into the center of the cake and it comes out clean.
Cool completely in the pan.
Remove from pan and
frost with your favorite chocolate frosting.
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