1950’s Chocolate Hazelnut Cake Recipe

Ingredients:
For the batter:

200g dark chocolate couverture (7 oz, 50% cocoa)
60ml canola oil (¼ cup)
175g wheat flour (1⅓ cups + 2 tbsp)
25g cornstarch (3 tbsp + 1 tsp)
100g mixed hazelnut kernels (3.5 oz)
10g sifted cocoa powder (2 tbsp + 1 tsp)
1 tsp baking powder
1 tsp baking soda
150g butter (5.3 oz), room temp.
175g sugar (¾ cup + 2 tbsp)
1 tsp vanilla sugar
Pinch of salt
5 eggs (size M)
500g red currant jelly (1⅓ cups + 2 tbsp)
For the chocolate cream:
140g whipping cream (½ cup + 1 tbsp, 30% fat)
140g dark chocolate couverture (5 oz, 50% cocoa)
 Instructions:

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