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.
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.
Combine and sift the powdered ingredients cocoa powder and baking powder, and add. Use a spatula to mix.
Place in a baking pan covered with a baking sheet, and add 1/2 of the mixture. Use the spatula to flatten the surface.
Add the raisin cream on top of the mixture and spread using the spatula.
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.
Once it's finished baking, cool and remove from the pan. Place on a rack to cool.
Before it cools completely (is still slightly warm) cut into 24 squares.
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).
Story Behind this Recipe
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.