I Found This Amazing Recipe in an Old Newspaper from the 1950’s, It was a Mouthwatering Masterpiece

As a lover of all things chocolate, I am always on the lookout for new and exciting dessert recipes to satisfy my sweet tooth. Recently, I stumbled upon an old newspaper clipping with a recipe that caught my eye. The only problem was that the name of the recipe was barely legible. Maybe you know it? Determined to uncover its delicious secrets, I embarked on a baking adventure that resulted in a heavenly treat: a moist chocolate cake infused with tangy red currant jelly.

To create this delectable dessert, you’ll need a few key 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)


  1. To create this delectable dessert, you’ll need a few key ingredients. Gather 60 ml (¼ cup) of canola oil and 200 g (7 oz) of dark chocolate coating with approximately 50% cocoa solids. Melt the chocolate and oil together in a water bath over low heat, ensuring you stir continuously until smooth and creamy. Once melted, allow the mixture, also known as couverture, to cool to a lukewarm temperature.
  2. While waiting for the couverture to cool, prepare the dry ingredients. In a separate bowl, combine 175 g (1⅓ cups + 2 tbsp) of wheat flour, 1 tsp of baking soda, 1 teaspoon of baking powder, a pinch of salt, 10 g (2 tbsp + 1 tsp) of sifted cocoa powder, and 25 g (3 tbsp + 1 tsp) of cornstarch. Mix these ingredients together to ensure they are evenly distributed.
  3. Now it’s time to move on to the wet ingredients. Take 100 g (3.5 oz) of gem hazelnut kernels, 150 g (5.3 oz) of room temperature butter, 175 g (¾ cup + 2 tbsp) of sugar, and 1 teaspoon of vanilla sugar. Using a mixer set to the highest setting, beat these ingredients until they become light and fluffy, which should take approximately 2 minutes. Next, add in 5 eggs, one at a time, beating for about 30 seconds after each addition.
  4. Once the wet ingredients are well combined, gently stir in the flour mixture on medium speed. Be careful not to overmix; just blend until the ingredients come together to form a smooth batter. The aroma of chocolate and hazelnuts will surely fill your kitchen, creating an irresistible temptation.
  5. Now it’s time to bake this decadent creation. Preheat your oven to about 180°C (356°F) if using top/bottom heat or 160°C (320°F) for convection. Place the cake in the lower third of the oven and let it bake for approximately 40 minutes. As the cake bakes, its rich chocolate scent will waft through the air, building anticipation for the final result.
  6. Once the cake is baked to perfection, remove it from the oven and allow it to cool for about an hour. Afterward, take the handle of a wooden spoon with a diameter of approximately 1 cm and create about 24 holes in the cake, arranged in rows of 3 x 8. These holes will serve as pockets to hold the mouthwatering red currant jelly.
  7. In a small saucepan, bring 500 g (1⅓ cups + 2 tbsp) of red currant jelly to a boil while stirring continuously. Carefully fill each hole in the cake with the hot jelly, using a spoon to ensure they are evenly distributed. Pour the remaining jelly over the surface of the cake, smoothing it out to create a glossy and vibrant topping.
  8. But we’re not done yet! To elevate this dessert to new heights, prepare a luscious chocolate ganache. Heat 140 g (½ cup + 1 tbsp) of whipping cream with at least 30% fat in a saucepan until it reaches a temperature of about 40°C (104°F). Once heated, add 140 g (5 oz) of dark chocolate couverture with approximately 50% cocoa solids to the cream. Stir gently until the chocolate is fully melted and the ganache is smooth and velvety.
  9. Pour the prepared ganache over the cake, allowing it to cascade down the sides, enveloping the cake in a luxurious chocolate embrace. Place the cake in the refrigerator for at least 4 hours to allow the flavors to meld and the ganache to set.
  10. The final result is nothing short of divine. The combination of moist chocolate cake and tangy red currant jelly creates a harmonious symphony of flavors that is truly irresistible. Each decadent bite is a delightful balance between the rich sweetness of the chocolate and the vibrant tartness of the jelly. It’s a treat that will leave you craving more.

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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