MIX

1. Beat the eggs with the sugar until you have a whitish mixture.

2. Stir in the flour, baking powder and chocolate

3. Add to the previous mixture with a wire whisk

4.  Pour the mixture into a round mould without a hole

5. Bake at 180ºC for around 35 minutes or until cooked through.

GOOSEBERRY PASTRY

1. Beat the eggs with the sugar until you have a whitish mixture.

2. Sift the flour with the yeast and poppy seeds and add to the previous mixture with a whisk, then add the redcurrant.

3. Pour the mixture into a round tin without a hole (I made it in a pie tin) and bake at 180ºC for about 35 minutes or until cooked through.

CREAM

1. Mix all the ingredients in a saucepan and heat until cooked and thick. Divide into two parts and add the redcurrant to one of them.

2. Cut off the part of the cake that is most burnt at the bottom and fill with the white part of the cream and add a little of the other part with redcurrant.

3. Overlap the chocolate and cover with the rest of the redcurrant cream and garnish as desired.