Other materials:

• 3 eggs (approx. 150 gram)
• 85 ml water
• 200 ml cream
• 80 gram granulated sugar
• Currants
• Baking paper

Mix 5 gram egg white powder with 30 ml water and let is solve in minimum 6 hours.

Was a few twigs with currants and let them dry. Dip the currants in the egg white mixture and sprinkle some sugar over them. Let them dry on a slice of baking paper.

Preheat the oven on 180°C (convection oven 175°C). Make sure that all the ingredients are at room temperature. Mix 250 gram mixture, 3 eggs, 55 ml water and 80 gram granulated sugar in a bowl. Mix at high speed for 7-8 minutes. Then mix at low speed for another
2-3 minutes. Fill the baking pan with the batter and bake the cake in approx. 30-35 minutes. Let the cake cool down after baking on a cooling grid.

Heat 20 ml cream in a pan and melt 200 gram chocolate in the microwave or a bain marie. Stir them together off the fire and let the ganache cool down a little, so that it becomes slightly thicker. Then cover the cake with the melted chocolate and place some currants on top.