Chocolate cake with blackcurrant

14 oz (400 g) chocolate biscuit
18 oz (500 g) soft cheese
11 oz (300 g) frozen blackcurrant
2 2/3 cups (6 dl) cream
2 package vanilla sugar
1/4 cup (0.5 dl) blackcurrant juice
2.5 oz (75 g) thin chocolate tiles
1 lemon
3.5 oz (100 g) sugar

Drain cheese, it must be firm under the fingers. Grate the lemon zest. Defrost the berries on a grid to drain. The firm whipped cream, add a package of vanilla sugar. Mix with fork cheese, lemon zest and sugar, then add 9 oz (250 g) blackcurrant. Stir from top to bottom. Mix the blackcurrant with 1/2 cup (1 dl) of water. Biscuit cut into three equal parts and each spray with blackcurrant juice and spread with cream. Arrange parts of one another and put it in the fridge to rest for one hour. Do 1 cup (2 dl) of whipped cream with a package of vanilla sugar and spread it to the cake. Decorate with the chocolate tiles and blackcurrant berries.