|1,5 spoon||Dutch cocoa powder|
|200 g||Carla 70% dark chocolate|
Preheat the oven to 175°C. Beat the butter and sugar in a bowl with a hand whisk, then add the egg yolks one by one. Beat the egg whites until stiff peaks form. Whisk cocoa, nuts and flour sifted with baking powder into the yolk mixture. And finally mix lightly with the prepared snow. Spread the dough on a greased and lined baking sheet with a higher edge.
Bake for about 15-20 minutes, until a skewer inserted into the center comes out clean. And cool completely. Then spread the jam over the dough.
Mix the toppings for the first filling and set aside. For the second filling, make a custard out of custard powder, milk and icing sugar and leave to cool until thick. Then add the butter to the cream.
Spread the first filling, then the second filling on the dough smeared with currant jam and leave to cool.
Let the chocolate and butter for the glaze melt over a hot water bath.
Put in the refrigerator for 2 to 3 hours to harden (it tastes best when spread out). Serve cut into cubes.