• Roughly chop the chocolate. Melt together with the butter in a bowl over a hot water bath and let cool down a little. Preheat the oven to 160 ° C. Beat the sugar and eggs until frothy. Mix in the ground almonds, flour, baking powder and cocoa. Work in the slightly cooled chocolate in portions. Pour the dough into a 24 springform pan and bake in the oven (center) for about 35-40 minutes. It can stay a little damp inside. Take out and let cool.

Chocolate topping

• For the chocolate topping, heat the cream but don't let it boil. Break the chocolate into pieces and pour into a bowl. Pour the cream over the chocolate. Melt the chocolate while stirring. Stir in the currant jelly and dissolve.

Decorate

• Remove the cake from the tin, place it on a cake plate and fold the edge of the springform back over. Pour the chocolate icing onto the cake and distribute it evenly by moving the cake. Remove the edge of the springform pan, the icing will now drip down decoratively on the sides. Decorate the cake with chocolate chips.