Whizz the rye bread in a coffee grinder or food processor to create breadcrumbs.
Similarly grind the Brazil nuts.
Mix these together with the cocoa powder and baking powder.
Separate the eggs into two bowls.
Add the sugar to the yolks and beat with an electric whisk for a few minutes until the mixture is thick and pale.
Fold in the bread crumb mixture until just combined.
Whisk the egg whites with clean beaters until stiff, then fold into the cake mixture as gently as possible.
Spoon into two 20 cm (8") silicon cake moulds or lined tins and bake for 7 minutes at 200℃ (400℉, Gas 6). Turn the oven down to 180℃ (350℉, Gas 4) and bake for a further 8 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool for for ten minutes before turning out onto a wire rack to cool completely.
Whip the double cream until it holds its shape, but isn't stiff.
Cover one cake with half the cream then blob the blackcurrant chilli jam over the top with a teaspoon.
Place the second cake on top and spread this with the remaining cream.
Scatter the chocolate over the top.
Notes
Adapted from Scandinavian Baking by Trine Hahnemann.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.