Line a springform pan (26 cm Ø; approx. 8 cm high) at the bottom with baking paper. Break the chocolate into pieces and melt in a hot water bath. Let it cool down for about 10 minutes.
Separate eggs. Cream butter, sugar, vanilla sugar and 1 pinch of salt. Stir in the egg yolks one by one. Stir in liquid chocolate. Mix flour and baking powder and stir in briefly. Beat the egg whites until stiff, adding icing sugar.
1⁄3 Stir the beaten egg whites into the dough. Fold the remaining beaten egg white into the dough in portions. Brush into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes.
Let it cool down.
Cut the cake base in half horizontally. Warm up the redcurrant jelly. Sprinkle the bottom cake base with 3 tbsp. liqueur and spread with 1⁄3 jelly. Cover 2nd base and sprinkle with 3 tbsp. liqueur. Spread the rest of the jelly on all sides of the cake.
For the chocolate icing, roughly chop the chocolate coating and melt it in a small pot with cream and white fat while stirring at low heat. Let it cool down for about 5 minutes until the mixture thickens a little, stirring more often.
Cover the cake with it. Decorate with gold and silver beads. Chill the cake for at least 1 hour.