Put the currants in a bowl and pour the alcohol on top and leave to stand.
Put the egg whites in a bowl and whisk till they turn white and begin to form soft peaks.
Gradually whist in the sugar, egg yolk, ground almond, oil, milk and carob powder.
Mix the apple, currants and alcohol together. Then mix the fruit mixture into the other bowl.
Grease the bottom and sides of a springform tin and then add the cake mixture. Bake in the oven at about 180C for 40-45 minutes. Check it is ready with a skewer or cocktail stick.
When the cake has cooled, melt the chocolate and spread on the top of the cake.
Notes
Nutritional information is approximate and a guideline only.