Viennese Chocolate Nut Cake Recipes

Steps:

• Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
• In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
• Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
• Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
• Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
• To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

Steps:

• Chocolate Cream Filling:.
• Slowly pour 1/2 cup of cream through a fine strainer into chocolate, whisking till all the cream is absorbed: continue slowly adding the rest of the cream till all absorbed.
• Refrigerate uncovered until filling is consistency of sour cream about 4 hours. If to thick it does not whip up nicely.
• Preheat oven to 375 degrees.
• Prepare a 15 1/2 x 10 1/2 x 1 inch jelly roll pan lining with parchment paper and butter paper.
• Meanwhile make Cake:.
• Place eggs and sugar in top of a double boiler over simmering water and cook whisking until very warm to the touch 110 degrees.
• Transfer egg mixture to a mixing bowl and beat at high speed until triple the volume and cooled to the touch about 5-7 minutes. Add in vanilla.
• Add the sifted cake flour folding in gentle. Fold in the melted butter.
• Spread batter into prepared pan and bake for 12 minutes till center springs back when lightly touched.
• Cool 5 minutes, invert onto a clean damp towel. Remove pan and paper, cool to room temperature.
• Line a 8 inch round cake pan with wax paper.
• Cut a 8 inch circle from the a corner of the cooled cake and place in to pan.
• Cut 2 strips about 13x 1 1/2 long and place along sides of pan, They should fit in even with the top of the pan. So trim if needed.
• Filling:.
• In a chilled bowl beat chocolate cream filling add the liqueur at medium speed until soft and fluffy peaks form, When mixture gets pale that is when its done. So be sure not to over beat! This is quick.
• Spread filling into the pan spread evenly. Cut the remaining cake to fit over the filling will have to piece and trim the cake together to fit. Cover cake air tight and freeze until very firm about 2 hours. You can make a couple day ahead to this point.
• Invert frozen cake onto serving cake dish.
• Refrigerate.
• Beat whipping cream until soft peaks form add sugar and beat till stiff peaks form.
• Spread evenly over top and sides of cake then chill.
• Make large chocolate curls with a vegetable peeler. Arrange them over the top and sides of the cake.
• Return to refrigerator to thaw for about one-two hours.
• Serve after all the oohs and aahs then hear them again as they enjoy it!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5-inch loaf pan.
• Sift together flour, sugar, cocoa powder, baking soda, and salt. Mix in water, grapeseed oil, vanilla extract, and apple cider vinegar. Mix together until smooth. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.