1950’s Chocolate Hazelnut Cake Recipe
Components:
Regarding the batter:
- 200g (7 oz, 50% cacao) couverture dark chocolate
- 60ml (¼ cup) of canola oil
- 175g (1⅓ cup plus 2 tablespoons) of wheat flour
- 25g cornstarch (one tablespoon plus three tablespoons)
- 100g (3.5 oz) of assorted hazelnut kernels
- Ten grams of sifted cocoa powder (two tablespoons plus one teaspoon)
- One teaspoon of baking powder
- One teaspoon of baking soda
- 150g (5.3 oz) room temperature butter.
- (175g sugar, or ¾ cup plus 2 tbsp)
- One teaspoon of vanilla sugar
- A dash of salt
- Five M-sized eggs
- 500g (1⅓ cups + 2 tbsp) red currant jelly
Regarding the chocolate creme:
- 140g of 30% fat whipped cream (½ cup plus 1 tablespoon)
- 140g (5 oz, 50% cacao) couverture dark chocolate
Guidelines:
- Combine oil and chocolate, then allow to cool.
- Mix together flour, baking soda, baking powder, hazelnuts, and cornstarch.
- Beat together butter, sugar, and salt, vanilla sugar, and cream. One egg at a time, add.
- Add melted chocolate mixture and stir.
- Incorporate the dry ingredients and stir thoroughly.
- Bake for 40 minutes in a preheated oven set to 180°C/356°F on top and bottom heat or 160°C/320°F on convection.
Once cooled, cover with red currant jelly.
Regarding the chocolate creme:
- Warm up the heavy cream, mix in the dark chocolate, and whisk until combined.
- Cover the cake with it.
- Savor this luscious 1950s dessert!