I found this amazing recipe in an old newspaper from the 1950’s.

Unfortunately the name of this recipe was barely legible, maybe you know it?
Whatever the name, this amazing 1950’s recipe is simply delicious! The cake has an irresistible appeal and a moist, tender texture. But the best part is the moist dark chocolate couverture that transforms every bite into a chocolate paradise. We tried it and it was so good that we didn’t just eat one slice but the whole cake at once! So if you’re looking for a tasty way to rediscover an old recipe from the 1950s, watch this video!

For the batter:
200 g dark chocolate couverture about 50% cocoa solids (7 oz)
60 ml canola oil (¼ cup)
175 g wheat flour (1⅓ cups + 2 tbsp)
25 g cornstarch (3 tbsp + 1 tsp)
100 g mixed hazelnut kernels (3.5 oz)
10 g sifted cocoa powder (2 tbsp + 1 tsp)
1 level teaspoon of baking powder
1 tsp baking soda
150 g butter at room temperature (5.3 oz )
175 g sugar (¾ cup + 2 tbsp)
1 teaspoon vanilla sugar
1 pinch of salt
5 eggs (size M)
500 g red currant jelly (1⅓ cups + 2 tbsp)

For the chocolate cream:
140 g whipping cream at least 30% fat (½ cup + 1 tbsp)
140 g dark chocolate couverture about 50% cocoa solids (5 oz)

Top/bottom heat: about 180 °C / 356 °F 40 minutes
Convection: about 160°C / 320°F 40 minutes


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