Creamy currant cake with chocolate

Ingredients for 12 servings:

• 6 eggs
• 250 g margarine
• 100 g sugar
• 1 pinch of salt
• 1 g chocolate, white
• 250 g flour
• 2 tsp, leveled baking powder
• 50 g chocolate shavings
• 300 g mascarpone
• 2 eggs, including the yolk
• 75 g sugar
• 500 g currants
• 150 g jam (blackcurrant jam)
• 250 g cream
• 1 packet of vanilla sugar
• 2 tbsp chocolate shavings

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks and margarine with the sugar and salt until fluffy. Melt the chocolate in a double boiler over low heat. Mix the flour and baking powder. Sift over the egg whites and fold in. Fold the melted chocolate, chocolate shavings, and egg whites into the batter. Preheat the oven to 180 degrees Celsius. Line a cake tin with baking paper. Pour in the batter and bake for about 50 minutes. Remove the cake base from the tin and let it cool. Mix the mascarpone with the egg yolks and sugar. Peel the currants with a fork, wash them, and let them drain. Heat the jam, then divide the cooled cake into two layers. Spread half of the jam on the bottom layer. Spread the mascarpone cream and currants (reserve a few berries for decoration) on top. Whip the cream with vanilla sugar until stiff. Decorate the cake with the cream, the remaining berries, and the chocolate shavings.