Prepare the chocolate base. Make the pastry. Start by melting the chocolate and the butter than add the sugar. Remove from the cooking plate and add the flour and the eggs.
Bake the cake. 25 to 30 minutes on 155 degrees.
In a pan heat the ref currant with a little bit of sugar and some water.
After the red currant preparation became cold, mix it with whipped cream until you’re satisfied of the texture. Than put it on the top of the cake.
Use the whipped cream that you still have to garnish the top. You can also put candles or sugar ornements.