Chocolate Blackcurrant Cake

Melt the chocolate and let it cool slightly

Whip the butter with sugar until fluffy, add the chocolate and mix well

Whip the eggs on high speed with a mixer for 5-7 minutes

Fold the eggs into the chocolate mixture

Gently fold in the flour using a silicone spatula

Bake at 180°C for 20 minutes in two 16cm round pans. Once baked, remove and cool in the pans at room temperature, then refrigerate for several hours (still in the pans)

Tip the frozen blackcurrants into a saucepan, cover and place on low heat to thaw. As the berries thaw, you can lightly crush some with a fork to release their juice

Add sugar to the berries, bring the mixture to a boil and simmer covered for a few minutes

Mix the cornstarch with water and pour it into the boiling berry mixture

Once the mixture thickens, remove from heat and cover with cling film directly on the surface