Grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Chop candies in the universal chopper (or see
page 36). Break chocolate into pieces. Melt with 400 g butter in pieces in a hot water bath. Cream eggs and sugar with the whisk of the mixer. Stir in the chocolate butter.
Quickly stir in flour and liquorice. Smooth the dough in the form. Bake in a hot oven for 20-25 minutes. Take out and let cool down.
Carefully remove the cake from the mould. Shortly before serving, whip the cream until stiff and allow the vanilla sugar to trickle in. Spread the cream on the cake. Add red fruit jelly in blobs.