INGREDIENTS
For the batter:
6 eggs
150 g (⅔ cup) sugar
50 g (½ cup) all-purpose flour
15 g (2 tbsp) cornstarch
80 ml (⅓ cup) vegetable oil
15 g (2 tbsp) cocoa powder
For the cream:
250 g (1 cup) hazelnut cream;
200 g (⅔ cup) melted dark chocolate.
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