Little Chocolate. Raisin and Almond Cakes

This is the time of year when it's nice to give a small edible gift  to friends or oldies who live on their own, or to take as an after dinner prezzie . These tiny chocolate, raisin and almond cakes are just perfect for this. The raisins are soaked in Mike's Milk Chocolate Stout which gives them their special flavour.

The recipe is a variation on the 'Heavenly Fruit Cake' by Prue McLafferty in Everyday Easy Eats, a  collection of loved recipes from Friends of Balmoral School.

I have used two tiny cake tins. The cakes are very dense so best sliced thinly with a sharp knife. A little goes a long way.  A nice after dinner treat.

Ingredients:
1 1/2 cups ( 250 gm) of raisins
1 egg
1/2 cup of self raising flour
50 gm of sliced almonds/chopped macademias
60 gm of Whittaker's Dark Ghana Chocolate roughly chopped/ or Cadbury's Fair Trade milk chocolate
1/2 cup of Mike's Chocolate Milk Stout

Method:

Preheat the oven to 180 degrees C
Pour the stout over the raisins.
Either leave to soak overnight or if in a hurry heat in the microwave for 3 minutes.
Let cool before stirring in the beaten egg.
Add all the other ingredients and stir briefly to mix.
Line the bottom of 2 little 10cm cake tins with baking paper.
Add the cake mixture.
Bake for 25-30 minutes .
Test to see if done. If not, turn down the oven, cover the cakes with baking paper and bake for another 5-15 minutes at 150 degree C

Leave to cool before eating. In this hot weather  store in the fridge so the chocolate doesn't melt.
It also freezes well.