Preparation

Soak the chocolate base with punch. Pour 300 g of boiling water over 60 g of gelatin, stir until dissolved and add 3000 g of Lauretta blackcurrant 50% filling. Divide the mixture in two parts. Spread the first one on the soaked cake base, place another cake base on top, soak it and spread the rest of the filling on it. Place the third cake base on top and again sprinkle with punch.
Finish the top of the cake with Ascanio mirror glaze chocolate flavored and decorate as desired.