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1
Preheat the oven to 180C.
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2
Make the raisin cream.
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3
Let the raisins soak in the rum.
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4
Add 60 g of the cream cheese to the honey and mix together.
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5
Once it's smooth, add the raisins together with the rum and mix.
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6
In a separate bowl, combine 40 g of the cream cheese left out at room temperature and the butter, and mix into a cream.
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7
Add the granulated sugar and mix until it becomes light.
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8
Add the whipped egg and mix well.
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9
Combine and sift the powdered ingredients cocoa powder and baking powder, and add.
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10
Use a spatula to mix.
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11
Place in a baking pan covered with a baking sheet, and add 1/2 of the mixture.
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12
Use the spatula to flatten the surface.
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13
Add the raisin cream on top of the mixture and spread using the spatula.
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14
Add the rest of the chocolate mixture and use the spatula to even the surface.
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15
Bake in the oven at 180C for 25 to 30 minutes.
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16
Once it's finished baking, cool and remove from the pan.
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17
Place on a rack to cool.
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18
Before it cools completely (is still slightly warm) cut into 24 squares.
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19
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).
