To prepare the sponge cake separate the yolks from the whites. Beat the yolks with sugar. Chocolate melt with milk, combine with egg yolks and mix until smooth. Proteins vzbit in a solid foam. To connect with chocolate-egg mixture, add the sifted with the baking powder and the flour, mix gently until smooth.

Shape with a diameter of 24 cm greased with butter on the bottom lay a baking paper. Bake in a preheated 180 degree oven until cooked (test of the dry splinter) about 30-40 minutes. Ready cake cool on a wire rack, cut into 2 parts.

We will need 2 cups (1 Cup=250 g) currants juice with pulp. To do this, 1 kg of defrosted berries boil 3 minutes from the moment of boiling 2 cups of sugar (to taste, depends on sweetness of berries!), put in a sieve and a maximum wipe. If currants are not very juicy, then bring to desired volume with boiled water or take a greater amount of currant.

300 ml cream to whip in a solid foam, 1 tablespoon of sugar and fixer for cream, put in refrigerator.

To prepare currant mousse plate of gelatin (about 3 g of powder) soak for a few minutes in cool water, squeeze. 1/2 Cup of currant juice to heat, dissolve in it the gelatine plate, cool slightly. Next 200 ml of cream to whip, add the dissolved in the juice with pulp gelatin, mix well.

To prepare the jelly of black currant 2 packages of gelatin (about 5-6 g powder, read the instructions on the package) soak in cool water for a few minutes. 1 Cup of currant juice to heat, dissolve in it 2 sheets of gelatin. Cool slightly.

To assemble the cake, use a split mold with the ring, sides are increasing their stripes "file". On the bottom lay out 1 piece of sponge cake, optionally impregnated with sugar syrup, spread whipped cream, put in freezer for 5 minutes, then pour the cooled jelly of currants, put in refrigerator until solidification jelly, then spread a layer of black currant mousse on top, gently cover with a biscuit.

For making chocolate-smorodinovoe frosting: melt chocolate with 1/2 Cup red currant. Slightly cooled, pour the cake surface. Send cake in the refrigerator for at least 12 hours to cool and cool, the freezer not use!