PREPARATION

Preheat the oven up to 160°C.
Mix the fat and sugar until foamy. Whisk egg whites until stiff. Add the flour to the yolk foam add the sugar and ground nuts and slowly mix the whites. Pour the dough on a greased baking sheet sprinkled with flour and bake in a preheated oven at 320°F for about 25 minutes. Let cool down.

BLACK CURRANT & ELDERBERRY JELLY

In meantime prepare the black currant & elderberry jelly. Boil the fruit with the juices until they erupt. Strain them, put them back into the pot, add the sugar and let boil to jelly. Leave to cool down. And meanwhile prepare the chocolate mousse with chestnuts.

CHOCOLATE MOUSSE WITH CHESTNUTS

Whip the cream on and chill. Melt the chocolate in a bain-marie or in microwave. Separate the eggs and beat the egg whites with 30 g sugar until stiff. Beat the egg yolks, the remaining sugar and cinnamon in a bain-marie until a pale creamy.

Fold in the melted chocolate. Remove the chocolate mixture from the heat and gently fold the chestnut puree, whipped cream and meringue on.

FINISH

Cut off the bottom of the cake in half transversely. Take the first piece of the bottom in a pie dish and cover with layer of fruit jelly. Put him briefly in the fridge. Put the second layer with chocolate mousse and put the second floor on top. Press gently on the bottom so the layers stick together nicely.

Brush also the top layer of the dough with fruit jelly and finally with chocolate mousse. Bake for 30 minutes in the freezer.

Take the cake out of the freezer and brush the edges of the cake with remaining chocolate mousse. Finish the cake off to wish, put in the box and store until use in the refrigerator.