Summary

Ingredients

For the dough:

• 125 g suar
• 1 packet vanilla sugar
• 100 g butter
• 4 egg (s)
• 150 g dark chocolate
• 150 g nuts, round
• 100 g flour
• 1 packet baking powder
• 2 tablespoon cocoa

For the filling:

• 500 g currants
• 80 ml currant juice or currant liqueur
• 3 tablespoon sugar
• 1 packet vanilla sugar
• 1 pack cream stabilizer
• 400 ml cream
• possibly powdered sugar

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Instructions

1. Stir the butter with the sugar and the vanilla sugar until the sugar has dissolved. Separate the eggs and beat the egg whites until stiff and refrigerate. Melt the chocolate and let it cool down briefly, then stir into the butter mixture with the egg yolks.
2. Mix the nuts with the flour, baking powder and cocoa. Fold into the egg yolk mixture together with the egg whites. Put the dough in a springform pan lined with baking paper and bake in the preheated oven at 180 ° C for about 40 minutes.
3. Let the cake cool down. Cut and crumble the top third of the cake. Possibly hollow out the bottom a little and drizzle with the currant juice or liqueur.
4. Beat the cream with the cream stabilizer and vanilla sugar until stiff. Then carefully fold in the currants. Spread the cream on the base and cover with the cake crumbs. Dust the finished cake with powdered sugar if necessary.