- 1 x 375g raisins, coarsely chopped
- 1 x 300g pkt currants
- 300g sultanas
- 1 x 250g pkt pitted prunes, coarsely halved
- 160ml (2/3 cup) Kahlua coffee liqueur
- 250g butter, at room temperature
- 155g (3/4 cup) firmly-packed brown sugar
- 4 eggs
- 150g (1 cup) plain flour
- 75g (1/2 cup) self-raising flour
- 50g (1/2 cup) cocoa powder
- 250g dark chocolate, coarsely chopped
- Cachous, to decorate
- 3 egg whites
- 530g (3 1/2 cups) icing sugar mixture
Combine the raisins, currants, sultanas, prunes and Kahlua in a large bowl. Cover and set aside, stirring occasionally, for 6 hours to macerate.
Preheat oven to 160°C. Line twenty-four 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.
Beat the butter and sugar in a bowl. Add eggs, 1 at a time, beating well after each addition. Fold in the combined flours and cocoa powder. Stir in the raisin mixture and chocolate. Spoon into pans. Bake for 35-40 minutes or until a skewer inserted into the centres comes out clean. Set aside for 1 hour to cool.
To make frosting, use an electric beater to whisk the egg whites in a bowl until soft peaks form. Add icing sugar and whisk to combine. Spread cakes with frosting and sprinkle over the cachous.