Instructions:
Melt chocolate and oil, then let cool.
Combine flour, cornstarch, hazelnuts, cocoa, baking powder, and baking soda.
In another bowl, beat butter, sugar, vanilla sugar, and salt until creamy. Add eggs one by one.
Stir in melted chocolate mixture.
Fold in dry ingredients until well mixed.
Bake in preheated oven (180°C/356°F top/bottom heat or 160°C/320°F convection) for 40 mins.
Cool, then spread red currant jelly on top.
For the chocolate cream:
Heat whipping cream, add dark chocolate, and stir until smooth.
Spread over the cake.
Enjoy your decadent 1950’s treat!
