Ingredients
Ganache
2 1/2 oz Accra 60%, chopped
5 tbsp Heavy cream
2 tsp Unsalted butter, soft

Currant Filling
2/3 cup Currants
1 cup Rum
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cloves

Cake
11 oz Accra 60%, chopped
8 tbsp Unsalted butter, soft
7 ea Egg, separated
1 ea Whole egg
1/2 cup Sugar

Preparation
Ganache
Place chocolate in a small stainless steel bowl. In a sauce pan, over medium heat, bring the cream to a boil, stirring gently. Pour the cream over the chocolate. Stir the mixture with a wire whisk until all the chocolate is melted and completely emulsified. Stir in the butter until there are no visible streaks. Pour ganache into a clean stainless steel or plastic container and reserve.

Currant Filling
Place the currants, Rum and spices in a small saucepan. Bring Rum to a boil over medium heat, then turn off heat and let stand to allow Rum and spices to soak into the currants.

Cake
Lightly butter 3" h rings or ramekins. Cut parchment paper to fit the bottoms and collars for the sides in rectangle 7" h wide and 12" h long. Fold the collar in half and fit it around the inside of the rings or ramekins. Spray or butter the bottom of the parchment circles and inside of the collars. Preheat oven to 350°F.

Place chocolate and butter in a 1 quart stainless steel bowl. Place the bowl on a double broiler over low heat. Stir occasionally until the chocolate and butter are melted and mixed thoroughly. Turn off heat and keep mixture over warm water, allowing it to stay liquid.

Whip egg yolks, whole egg and 1/4 sugar on high speed for 8-10 minutes until they have tripled in volume, are thick in consistency, pale yellow in color, and have reached the ribbon stage. Whip the egg whites on medium speed in a clean bowl until they are foamy. Slowly add the remaining 1/4 cup of sugar and whip until the egg whites are medium peak.

Gently scrape the whipped egg yolks into a large stainless steel bowl. Add melted Accra 60% and butter. Using a plastic bowl scraper of rubber spatula, fold the chocolate and butter mixture into the egg yolks. Fold in 1/3 of the egg whites, then fold in the remaining egg whites. Pour 1/2 cup of the batter into each of the prepared rings or ramekins.

Strain the currants, and place 1 tablespoon of the currants and 1 tablespoon of the ganache on the batter. Spoon an additional 1/4 cup of the batter into each container and bake for 15-20 minutes.

When cakes are done they will have doubled in volume. The centers of the cakes will be slightly firm to the touch. Remove the cakes from the oven and let stand for 10 minutes. Gently remove the parchment collars and the rings, or, if you are using ramekins, invert the cakes onto a cardboard cake circle or plate, then flip them back over. Allow to cool to room temperature.

Decoration
Decorate with chocolate curls. Sift powdered sugar over the curls just before serving.

Specialty Ingredients
#31102 FELCHLIN-Swiss ACCRA 60%
#90253 Blossom Curls Dark