November 25, 2013 - 12:19 GMT hellomagazine.com Raisin and bitter chocolate mud cake recipe Prep time: 30 minutes Cooking time: 25 minutes Serves: 6 - 8 Ingredients 100g Fairtrade raisins 100ml boiling hot strong Fairtrade coffee 250g unsalted butter 300g Fairtrade soft dark brown sugar 250g Fairtrade 70% bitter dark chocolate, chopped into small pieces 6 large Freedom Food free range egg yolks 6 large Freedom Food free range egg whites 1 tsp Maldon sea salt Fairtrade bitter cocoa powder, for dusting Line a 20cm springform cake tin and set aside. Preheat the oven to 180°C / fan 160°C / Gas 4.Method Pour the boiling hot coffee over the raisins. Set aside for 20 minutes to become plump. Melt the butter and sugar in a medium saucepan over medium heat. Once melted remove from the heat and stir in the chocolate. Whisk to melt. Stir in the soaked raisins and coffee. Set aside to cool whilst whisking the egg whites. Whip the egg whites till aerated and forming soft peaks, then add the sea salt. Whisk the egg yolks into the cooled chocolate mix and fold the egg whites into the chocolate mix. Transfer the mix to the prepared cake tin and bake for 25 minutes. The cake will soufflé. However once cooled it will sink and become fudgy. Leave to cool till completely cold. Overnight is best. Remove the cake from the mould, and heavily dust the cake with cocoa powder. Serve with either crème fraîche or pouring cream.This mouthwatering recipe from British Larder restaurant is part of the Fairtrade Foundation's partnership recipes with RSPCA's Freedom Food – recipes that help farmers in developing countries and protect the animals who produce the ingredients.