Currant chocolate cake

Ingredients for 1 servings:

• 100 g butter or margarine, soft
• 125 g sugar
• 4 eggs
• 125 g block chocolate or couverture
• 150 g hazelnuts, ground
• 100 g flour
• 3 tbsp cocoa powder
• 2 tsp baking powder
• 500 g currants
• 400 ml whipped cream
• 1 ½ tbsp vanilla sugar
• Butter for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

for 16 pieces

Cream the butter or margarine with the sugar until fluffy. Separate the eggs. Beat the egg whites until stiff and refrigerate. Melt the chocolate in a double boiler, fold into the butter mixture along with the egg yolks. Add the nuts, mix the flour with the cocoa and baking powder, and fold into the batter along with the beaten egg whites. Preheat the oven to 180 degrees Celsius. Butter a 26 cm springform pan and dust with breadcrumbs. Pour the batter into the pan, smooth it down, and bake for 40 minutes. Wash the currants, pat them dry, and remove the stems. Cut a thin layer off the top of the cold cake and crumble it. Spread the berries on the cake base. Whip the cream with the vanilla sugar until stiff, spread over the currants, and sprinkle with the cake crumbs.