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!
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Ingredients:
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)
Bake:
Top/bottom heat: about 180 °C / 356 °F 40 minutes
Convection: about 160°C / 320°F 40 minutes
#simple_recipes #baking #recipes