Chocolate & currant cake

All the ingredients must be at room temperature!

• Whip the eggs with half the sugar and vanilla flavor until fluffy. Combine the milk with oil.
• Sift all dry ingredients together, and mix with the remaining sugar.
• Add liquid and dry ingredients alternately to the egg mass; at the end pour in the vinegar.
• Spread the dough in 2 baking tins with a diameter of 18cm (7.10 inch) on a circle of parchment (if these are rings, wrap them with foil on the outside) and cover with a sheet of foil with the shiny side inward.
• Bake at 338F (170C) for 50-60 minutes. Focus on your oven and a dry skewer!
• Wrap the cooled sponge in cling film, and put in the fridge. Before assembling the cake, cut them into 4 cake layers.

You can use the ready-made currant puree or pre-cook it by yourself. To do this, boil about 300g (10.50 oz) of berries, mash it with a blender, and rub through a sieve. You'll need 250g (8.80 oz) of pitted puree.

• Combine cold puree, starch and sugar in a saucepan. Currant is not the sweetest berry, so adjust the sweetness to taste.
• Boil until lightly thickened. Set aside 50g (1.75 oz) for the cream.
• Pour the gelatin with water, and leave to swell. Add the gelatin to hot puree, mash with a blender, and cool to room temperature. Meanwhile, whip heavy cream until half-whipped.
• Pour the whipped cream into the currant puree in several passes, and mix gently.
• Pour the mousse into three rings with a diameter of 11-13cm (4.35-5.10 inch), cover with cling film in contact ,and leave to stabilize in the fridge.
• The mousse can be frozen, but only (!!!) after stabilization in the fridge.

• Combine the sugar, glucose syrup and water in a saucepan. Bring the mixture to an amber color, over low heat.
• Heat the cream until hot, cut the butter into cubes.
• When the syrup reaches the desired color, add the butter and mix quickly. Then pour in the hot cream, continuing to stir with a whisk, but carefully, introduce the cream in a thin stream, as the mass will actively boil. Be careful! Boil for a couple more minutes, add a pinch of salt and remove from the heat.
• Pour the caramel into a jar, and chill. Put the caramel in the fridge overnight to stabilize. It will become thick and viscous.

Not all the caramel amount is required for the cake.

Dilute the caramel in water.

• Heat the cream until hot, but do not boil.
• Pour the chocolate over it, and mix or mash with a blender.
• Cover with cling film in contact, and send to stabilize in the fridge for 6-9 hours or overnight.

• Beforehand, take the ganache and cream cheese out of the fridge half an hour in advance so that it becomes softer.
• First, whip the cream cheese with currant puree until smooth, then add ganache in parts; add vanilla and powdered sugar.
• Whip until smooth.

• Soak a sponge layer.
• Cover it wit a thin layer of cream.
• Place the mousse.
• Spread caramel from the bag over the mousse.
• Make a creamy rim around the mousse.
• Cover with the next sponge layer.

Follow such an order to assemble the whole cake.