For chocolate slices, beat eggs until very foamy. Gradually add the lukewarm butter, salt, powdered sugar and vanilla sugar. Continue to beat until very fluffy. Mix cocoa powder with oil and cinnamon and fold in. Mix in hazelnuts, breadcrumbs and flour and spread 1 cm thick on a baking sheet lined with baking paper.
Bake in the preheated oven at 190 degrees convection for about 15 minutes. Turn the cake out onto a work surface and remove the baking paper.
Cut the cake into two equal parts and brush one part well with hot jam. Place second part on top and let stand in refrigerator for one hour. Before serving, sprinkle the chocolate slices with powdered sugar and pistachios.
Preparation Tip:
Chocolate cake is not too sweet and goes well with afternoon coffee.
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