Currant cake with chocolate nut base

Ingredients for 1 servings:

• 3 eggs
• 150 g hazelnuts or almonds, ground
• 150 g dark chocolate shavings
• 100 g sugar
• 500 g currants, fresh or frozen
• 1 pack of cake glaze, red
• n. B. Juice
• n. B. sugar
• Fat, for the shape
• possibly whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Beat the eggs and sugar until creamy, then stir in the ground nuts and chocolate. Grease a springform pan and line it with baking paper. Pour in the batter and bake at 180°C for about 40 minutes. Do the skewer test. Let the cake cool completely in the pan, then remove it from the pan and peel off the baking paper. Return it to the pan or place it in a cake ring. Cover the base with currants. Prepare the glaze according to the package instructions using juice and sugar and drizzle over the berries. Let it set in the pan, perhaps with whipped cream. A truly delicious combination of sweet and sour. It only tastes good with currants, as the cake base is very chocolatey and praline-like. Tip: If using frozen berries, do not thaw them; instead, pour the glaze directly over the frozen berries. You can’t taste any difference to fresh berries and friends have often wondered how I got currants in the middle of winter.