Raisin Cream Cheese Chocolate Squares
I was thinking of a Valentine's Day recipe that uses cream cheese when I stumbled upon a raisin cream filling recipe. It was really delicious and had a flavor that'd go well with other ingredients. So I thought I'd make a sandwiched cake using it! (The honey is my own spin).
For the baking pan, I used the one that comes with our oven toaster. If it's a standard-sized oven toaster I think you can use it in the same way. For Steps 4-6, you don't have to extend the ingredients to cover the corners. Recipe by caramel-cookie
Raisin Cream Cheese Chocolate Squares
I was thinking of a Valentine's Day recipe that uses cream cheese when I stumbled upon a raisin cream filling recipe. It was really delicious and had a flavor that'd go well with other ingredients. So I thought I'd make a sandwiched cake using it! (The honey is my own spin).
For the baking pan, I used the one that comes with our oven toaster. If it's a standard-sized oven toaster I think you can use it in the same way. For Steps 4-6, you don't have to extend the ingredients to cover the corners. Recipe by caramel-cookie
Cooking Instructions
- 1
Preheat the oven to 180℃. Make the raisin cream. Let the raisins soak in the rum. Add 60 g of the cream cheese to the honey and mix together. Once it's smooth, add the raisins together with the rum and mix.
- 2
In a separate bowl, combine 40 g of the cream cheese left out at room temperature and the butter, and mix into a cream. Add the granulated sugar and mix until it becomes light. Add the whipped egg and mix well.
- 3
Combine and sift the powdered ingredients cocoa powder and baking powder, and add. Use a spatula to mix.
- 4
Place in a baking pan covered with a baking sheet, and add 1/2 of the mixture. Use the spatula to flatten the surface.
- 5
Add the raisin cream on top of the mixture and spread using the spatula.
- 6
Add the rest of the chocolate mixture and use the spatula to even the surface. Bake in the oven at 180℃ for 25 to 30 minutes.
- 7
Once it's finished baking, cool and remove from the pan. Place on a rack to cool.
- 8
Before it cools completely (is still slightly warm) cut into 24 squares.
- 9
If you're going to leave it for awhile, wrap it up to keep it from drying out (it develops a moist texture the next day).
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