Currant and chocolate cake

Ingredients

Directions

1. 1

   Melt butter in a pot. Put all but 2 cookies in a freezer bag and crush them finely with a kitchen roll. Mix cookies and butter well. Place a springform pan rim (26 cm Ø) on a cake plate, add crumbs and press evenly with a tablespoon to a flat base. Put in a cool place for about 30 minutes. In the meantime, soak gelatine in cold water.

2. 2

   Wash the currants and drain well. Put 3-4 panicles aside for decoration. Pluck the remaining berries from the stems. Mix yoghurt, mascarpone, sugar and vanillin sugar. Stir in the currant nectar bit by bit. Squeeze gelatine well, dissolve and mix with 2-3 tablespoons of cream. Stir into the remaining cream and refrigerate for 5-10 minutes. In the meantime, whip the cream until stiff. When the cream starts to gel, fold in the cream first, then the currants. Spread the cream loosely on the cooled base until smooth. Put the cake in a cool place for about 5 hours (preferably overnight).

3. 3

   Squeeze gelatine well, dissolve and mix with 2-3 tablespoons of cream. Stir into the remaining cream and refrigerate for 5-10 minutes. In the meantime, whip the cream until stiff. When the cream starts to gel, fold in the cream first, then the currants. Spread the cream loosely on the cooled base until smooth. Put the cake in a cool place for about 5 hours (preferably overnight). Coarsely crumble the remaining cookies. Cut the chocolate into small rolls with a peeler. Remove the cake from the edge of the springform pan with a damp knife and sprinkle with cookies, chocolate rolls and icing sugar. Serve decorated with currant panicles. Makes 12-16 pieces

4. 4

   Coarsely crumble the remaining cookies. Cut the chocolate into small rolls with a peeler. Remove the cake from the edge of the springform pan with a damp knife and sprinkle with cookies, chocolate rolls and icing sugar. Serve decorated with currant panicles. Makes 12-16 pieces