CHOCOLATE WALNUT CAKE
This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.
Provided by Megan
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 44.5 g, Cholesterol 69.9 mg, Fat 17.6 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 98.1 mg, Sugar 26.4 g
VIENNESE CHOCOLATE-NUT CAKE
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 Recipes European Austrian
Time 1h30m
Yield 10
Number Of Ingredients 8
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, Carbohydrate 51.4 g, Cholesterol 65.5 mg, Fat 33 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 289.6 mg, Sugar 26.8 g
CHOCO NUT CAKE
Make and share this Choco Nut Cake recipe from Food.com.
Provided by kitinsoco
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make the cake. Grease bottom and sides of an 8" round pan and set aside.
- In a bowl, combine coconut, condensed milk, and egg white. Mix thoroughly. Transfer coconut mixture to a sheet of plastic wrap. Roll the coconut and form into a rope measuring about 18". Wrap and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees F.
- In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In separate bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla extract. Beat batter until smooth.
- Add flour mixture to batter alternately with the yogurt. Pour batter into prepared pan. Unwrap the coconut and form into a circle. Arrange the coconut rope on the center of cake batter.
- Bake in preheated oven about one hour or until cake tester inserted in the center comes clean. Let cool.
- Make the glaze. In a saucepan, combine sugar and water and bring to a boil. Stir until sugar dissolves. Add cocoa powder and vanilla extract and stir until smooth. Remove from heat and let cool.
- Bursh the cooled cake with the glaze. Refrigerate until the glaze is set before serving.
Nutrition Facts : Calories 884.1, Fat 49.5, SaturatedFat 34.9, Cholesterol 171.1, Sodium 393.6, Carbohydrate 103.2, Fiber 9.9, Sugar 55.1, Protein 15.1
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