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Tuesday 5 February 2013

Sluttishly Sweet: Rum And Raisin Chocolate Crispy Cakes

The last time I made chocolate rice crispy cakes Timmy Mallet was my hero and I was forever being told off by my Mum for roller booting in the house. I don't know why I haven't made them since as they're probably THE easiest cake in the world and massively chocolatey, two things very high up in my motivation for cake making.

I decided to give them a bit of a grown up incarnation by adding booze. I'm a huge fan of rum but you could use brandy, Cointreau, whisky, amaretto, whatever takes your fancy. The secrets of a good crispy cake are not to skimp on the chocolate and not to use cooking chocolate, (yuk). Also it's really important to add the raisins after the rice otherwise your chocolate will shock and go all horrid in texture.

You'll need: (makes about 12)
  • 75g raisins
  • 50 ml golden rum
  • 300g Dairy Milk chocolate
  • 40g unsalted butter
  • small pinch sea salt flakes
  • 150g rice crispies
Make it!
  1. Soak the raisins overnight in the rum then drain (and drink the remaining rum as a cook's perk).
  2. Melt your chocolate and stir in the butter and salt until everything is melted and mixed well.
  3. Remove from the heat, stir in the rice crispies then the raisins and spoon into paper cases and leave to set and cool. I've decorated mine with a few white chocolate covered crispies that I already had in the cupboard but you could also melt a bit more chocolate and pour over the top of each cake.


  1. Hello Amaretto Krispies cakes: Meet my book group. Book group; Krispies cakes. Friday night's catering conundrum solved :-)

    1. Books and boozy cakes, now THAT"S my kinda book club

  2. When would you ever use cooking chocolate? I remember using it in the 80s, but we all seem to use decent chocolate in recipes now. Is there ever a call for it?

    I didn't know chocolate could "shock". This is exciting new information.

    1. Are you saying 'boo' to chocolate bars, Sara? Stop that.

    2. Some people still insist on using it for things like this and it drives me crazy. Cheap cooking chocolate is made with lots of veg oil to help it melt into cakes and stuff and has much less sugar and no flavours like vanilla added as you add your own during the cake making process, which is why it doesn't taste great (it also keeps the price down as you add the flavours and sugars).

      If I were making a lot of big chocolate cakes I'd use a good quality product like Callebaut which is made from 100% cocoa butter and bourbon vanilla and tastes lovely. The more cocoa butter in a chocolate the easier it melts.


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