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1
First make the sponge.
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2
Preheat the oven to 180C (fan 160C)/350F/gas mark 4.
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3
Grease 2 x 20cm (8in) diameter sandwich cake tins and line with baking paper.
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4
Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
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5
Mix the whole eggs and egg yolks together in a bowl, then whisk into the melted chocolate with the cornflour.
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6
In a clean, dry bowl, whisk the egg whites to soft peaks.
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7
Fold a large spoonful of the egg whites into the chocolate mixture to loosen, then gently fold in the remaining whites.
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8
Divide the mixture between the prepared tins and bake in the oven for 2025 minutes, or until a skewer inserted into the centres comes out clean.
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9
Leave in the tins to cool completely.
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10
Meanwhile, make the syrup.
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11
Put the sugar and vinegar into a saucepan and bring to the boil, then simmer until it forms a thick syrup almost a caramel.
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12
Remove from the heat and put to one side.
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13
To make the chocolate mousse, melt the chocolate as above.
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14
In a large, clean, dry bowl, whisk the egg whites and salt to stiff peaks.
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15
Fold a good spoonful of the egg whites into the melted chocolate to loosen, then gently fold in the remaining whites using a rubber spatula.
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16
To assemble the cake, slice the sponges in half horizontally.
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17
You will only need 3 of the sponges (keep the remaining sponge for another recipe).
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18
Fit a layer of sponge in the bottom of a 20cm (8in) diameter deep cake tin with a loose base.
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19
Cover with the blackcurrants.
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20
Reheat the syrup and drizzle all over the fruits, covering them completely.
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21
Add a second layer of sponge on top and press down.
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22
Spread over the chocolate mousse, leaving enough space for the third sponge on top.
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23
If there is any chocolate mousse left, spread this over the top of the sponge using a palette knife.
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24
Leave to set in the refrigerator overnight.
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25
When you are ready to serve, make the glaze.
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26
Put the milk, cream, sugar and glucose in a saucepan and bring to the boil.
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27
Remove from the heat and add the chocolate, stirring until it has completely melted.
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28
Remove the cake from the refrigerator and remove from the ring or tin using a kitchen blowtorch or the heat of your hands, then place it on a cooling rack set over a large plate or baking tray.
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29
Pour over the chocolate glaze, covering it completely, and smooth evenly using a palette knife.
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30
Serve decorated with a few blackcurrants and edible gold leaf.
