Chocolate Nut Cake Recipes

QUICK CHOCOLATE & NUT CAKE

The perfect pudding for a speedy, no-cook treat

Provided by Emma Lewis

Categories Buffet, Dessert, Dinner, Lunch, Snack, Supper, Treat

Time 20m

Number Of Ingredients 7

Quick chocolate & nut cake image

Steps:

Line a 900g loaf tin with a double layer of cling film. Melt the butter, chocolate and sugar in the microwave on medium for 2-3 mins or in a bowl set over a pan of simmering water over a low heat. Stir in the cinnamon, macaroons or the coconut biscuits and nuts.
Pour the mixture into the prepared tin, smooth over the surface with a knife and cover completely with cling film. Leave in the fridge to set for at least 2 hrs. To serve, set on a plate, remove cling film and sprinkle with desiccated coconut. The cake is fairly rich, so slice into thin pieces and serve with fresh fruit or ice cream if you like.

Nutrition Facts : Calories 759 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 70 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.32 milligram of sodium

Ingredients

100g butter
400g dark chocolate
50g sugar
½ tsp cinnamon
200g macaroon or coconut biscuits, broken into pieces
100g Brazil nut , roughly chopped
desiccated coconut , to serve

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

Viennese Chocolate-Nut Cake image

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

Ingredients

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

CHOCOLATE CHIP & NUT CAKE

You know how we all love those choccy chip nut cookies? Well, imagine that idea in a CAKE! Hmmmmmmmmmmm......I DO love cake, and this one in particular as you can vary the amount of chocolate or nuts, or even the type of nuts - go on - make your OWN version of this recipe. It's also rather unusual as it uses the 'rubbed in' method more usually associated with pastries. As written, this is a lovely 'English Tea Loaf' - you know, slice thin and serve with afternoon tea; but add more chocolate and nuts and it becomes an 'afternoon delight' that you'd be lucky to divide into 8 servings!

Provided by franja

Categories Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 7

Chocolate Chip & Nut Cake image

Steps:

Sieve flour into bowl.
Rub in fat until mixture resembles breadcrumbs.
Add sugar, choc chips, nuts, egg and enough milk to make a sticky consistency.
Pour into a loaf tin and bake.
Cooking time: 60 - 75 minutes.
Oven Temp: Gas 4 (325-350F / 160-180C).

Ingredients

8 ounces self-raising flour
4 ounces butter or 4 ounces margarine
5 ounces caster sugar
3 -4 ounces chocolate chips
3 -4 ounces chopped nuts (walnut and plain choc chips work particularly well)
1 egg
5 tablespoons milk