Blackcurrant Cocoa Gateau

Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and grease four cake tins with butter and sprinkle with crumbs.

Mix together the egg yolks, vanilla sugar and half the sugar until foamy.

Beat the egg whites with a pinch of salt until stiff. Stir in the remaining sugar and beat again.

Fold the egg whites into the egg yolk mixture.

Mix together the flour, almonds, cornflour and the cocoa and fold into the mixture too.

Divide the mixture between the cake tins, spread evenly and bake for around 30 minutes (test with a wooden stick). Remove from the oven, leave to cool slightly and carefully take out of the tins. Leave to cool on a wire rack for at least two hours. Drizzle each one with cassis.

To make the cream, melt the chocolate in a bain marie with the cassis. Remove from the heat and leave to cool. Set aside 4-5 tbsp for garnish and beat the egg yolks with the vanilla sugar until foamy.

Whip the cream (apart from 2 tbsp) until stiff.

Beat the egg whites with the sugar until stiff.

Add the chocolate mixture to the egg yolk mixture. Sieve in the cocoa and stir in using a whisk. Carefully fold in the egg whites.

Spread all the cake layers with the cream and carefully place one on top of the other. Chill for at least an hour before serving.