CHOCOLATE CAKE RECIPE WITH NUTS RECIPES

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VIENNESE CHOCOLATE-NUT CAKE RECIPE | ALLRECIPES



Viennese Chocolate-Nut Cake Recipe | Allrecipes image

Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.

Provided by christlk

Categories     World Cuisine    European    Austrian

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 loaf

Number Of Ingredients 8

1?¼ cups margarine
1?¼ cups white sugar
4 eggs
1 cup all-purpose flour
1 cup cornstarch
1 cup ground hazelnuts
6 tablespoons unsweetened cocoa powder
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
  • Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

Nutrition Facts : Calories 511.7 calories, CarbohydrateContent 51.4 g, CholesterolContent 65.5 mg, FatContent 33 g, FiberContent 2.8 g, ProteinContent 6.4 g, SaturatedFatContent 5.3 g, SodiumContent 289.6 mg, SugarContent 26.8 g

ITALIAN CHOCOLATE AND NUT CAKE (PANFORTE) RECIPE - FOOD.COM



Italian Chocolate and Nut Cake (Panforte) Recipe - Food.com image

Just saw this on five's Cooking the Books and wanted to hang onto it. It comes from Fantastico! recipe book by Gino D'Acampo. I love the idea of a quick chocolate fix that looks elegant and doesn't require cooking! Cooking time = cooling time, 2 hours for 'cake' to set, then another hour for the topping to set. (Note: contains raw egg whites)

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 10

250 g dark chocolate
3 medium egg whites
50 g candied peel
200 g ground almonds
100 g walnuts, crushed
50 hazelnuts, crushed
200 g icing sugar
4 tablespoons amaretto liqueur
100 g dark chocolate (for topping)
70 g icing sugar, plus extra for dusting (for topping)

Steps:

  • Melt the chocolate in a large heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
  • Use a fork to beat the egg whites in a large bowl for 2 minutes. Add in the peel, ground almonds, the nuts, icing sugar and Amaretto. Mix well, then very gently fold in the melted chocolate.
  • Line a circular flan dish measuring about 18cm across and 3sm deep with clingfilm. Pour in the mixture and set aside for 2 hours.
  • To make the topping, melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
  • Melt the icing sugar and 2 tablespoons of water in a small saucepan over a low heat. Stir to check the sugar has melted, then add the chocolate to make a syrup.
  • Turn out the cake onto a plate and peel off the clingfilm. Use a spatula to cover the surface with the chocolate syrup. Set aside for 1 hour until the chocolate has hardened.
  • Serve in slices, dusted with icing sugar, with a cup of your favourite tea.

Nutrition Facts : Calories 858.4, FatContent 63.9, SaturatedFatContent 24.3, CholesterolContent 0, SodiumContent 52.9, CarbohydrateContent 81.1, FiberContent 16.5, SugarContent 53.6, ProteinContent 20.4

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