(for the sponge)
6 egg whites
3 egg yolks
a few drops of vanilla extract
50g all-purpose flour
60g grated coconut
4 heaping tbsp icing sugar
(for the rum & chocolate filling)
2 dl full fat cream
250g pure chocolate
4 tbsp rhum
a pinch of salt
70g raisins + 1/2 cup rhum
a handful of grated coconut (optional)
Start by making the chocolate filling. Pour rhum over raisins and let it soak for at least one hour.
In a saucepan, heat cream until hot but not boiling. Chop chocolate into fine pieces and add to hot cream. Add rum and salt and stir until you have a smooth sauce. Pour into a small bowl and chill until thick and spreadable (at least one hour).
Next, make the sponge. Preheat the oven to 180°C/350°F. Grease a rectangular baking pan (22 x 15 cm or 9 x 6 inch) with butter and cover with parchment paper.
In a large, clean bowl, whip egg whites until foamy. Add half of the sugar and continue beating until shiny and fluffy.
In a separate bowl, whisk egg yolks with the remaining sugar until fluffy. Whisk in vanilla.
Gently fold the egg whites through the yolk mixture. Finally, fold in flour and grated coconut. Pour batter into the baking pan and bake the sponge 15 minutes or until golden brown, the middle shouldn’t feel soggy.
While the sponge is baking, lay a clean kitchen towel on your working surface. Spread icing sugar over the towel. Remove the sponge from the oven, let it cool down for 1 minute and then gently flip it over onto the kitchen towel.
Carefully remove the parchment paper and roll the sponge into the towel so that it doesn’t dry out.
In the meanwhile, put the chilled chocolate mixture for 15 seconds in the microwave. Whip it until pale and fluffy.
Unroll the sponge, spread the chocolate filling onto the sponge and then re-roll the sponge.
For decoration, dust with grated coconut. Melt some leftovers of the chocolate filling and spoon over the cake.