Mix the raisins with the rum the night before and leave to steep overnight.
The next day, beat the egg whites very stiffly. Mix the butter, egg yolk and sugar until foamy, then mix in the nuts, flour, cinnamon, baking powder, rum raisins and lemon zest. Then fold in the egg whites and finally the chocolate flakes.
Line the glasses well with liquid fat and crumble them. The edge must remain completely clean. I use a baking release spray, it saves the crumbling and is easier to use.
Pour the batter into the jars to almost 2/3 height, I take the 325 ml jars from the Bonne Maman jam and fill them up to just under the upper edge of the corrugation. This makes 7 jars. Here, too, the edge must remain completely clean.
Place the jars without lids in the oven heated to 175 ° C (top / bottom heat) for 35 minutes. Towards the end of the baking time, use the chopsticks to check whether the cakes are done (e.g. stick a roulade needle into the cake, if dough is still sticking to it when you pull it out, bake for a few more minutes)
Put the lids in boiling water about 10 minutes beforehand, when the cakes are done, remove the lids one at a time with a pair of tongs, drain them well, then immediately screw them onto a jar that has been taken straight out of the oven (use oven gloves!).
When it cools down, a vacuum is formed, usually a cracking sound is heard and the middle of the lid no longer yields when pressed on.
The cake should be stable for a few weeks if stored in a cool place, because of the rum raisins and all the chocolate it is quite moist, with us it is usually eaten after 4 weeks, so I cannot give any information about the maximum shelf life.
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