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1
Preheat oven to 350F Grease and line the bottom of a deep 9-inch springform pan.
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2
Place the chocolate, butter and milk in a saucepan.
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3
Heat gently until smooth.
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4
Remove from heat, beat in sugar and vanilla, then cool.
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5
Beat egg yolks, and sour cream in a bowl, then beat into the chocolate mixture.
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6
Sift the flour and baking powder over the surface and fold together.
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7
Whisk the egg whites in a grease-free bowl until stiff; fold into mixture.
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8
Scrape into the prepared pan and bake for 45-55 minutes or until firm to the touch.
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9
Cool in the pan for 15 minutes, then invert pan on a wire rack to cool.
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10
Slice the cold cake horizontally into 3 even layers.
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11
In a small saucepan, warm the jam with 1 tbls.
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12
of brandy, then brush over top of two of the layers.
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13
Heat the remaining brandy in a saucepan with the chocolate and butter, stirring until smooth.
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14
Cool until beginning to thicken.
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15
Spread the bottom layer of the cake with half the chocolate filling, taking care not to disturb the jam.
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16
Top with a second layer, jam side up, and spread with the remaining filling.
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17
Top with the final layer and press lightly.
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18
Let set.
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19
To make topping, heat the cream and chocolate together in a saucepan over low heat, stirring frequently until the chocolate has melted.
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20
Pour into a bowl, let cool, then whisk until mixture begins to hold its shape.
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21
Spread the top and sides of the cake with the chocolate topping.
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22
Decorate with chocolate curls, and chocolate gooseberries or raspberries.
