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
CHOCOLATE ITALIAN CREAM CAKE
A chocolaty take on the classic Italian cream cake.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
- Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
- Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
- Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
- To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g
VIENNESE CHOCOLATE CREAM CAKE
This is a Show Stopper and Delish! It's amazing that 9 ingredients can make this! Lots of work but worth it. Can be prepared a couple day ahead. Be sure to use cake flour.
Provided by Rita1652
Categories Frozen Desserts
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 557.6, Fat 48.2, SaturatedFat 29.4, Cholesterol 164.5, Sodium 57, Carbohydrate 34.2, Fiber 6.1, Sugar 16.5, Protein 8.5
VIENNESE CAKE
This Austrian recipe was given to me years ago when we were on a ski-vacation to Vent in South Tyrol by the owners of Hotel Post. I have made it for guests and birthdays for many year, and it always receives compliments and recipe requests. You will not regret making the efford!
Provided by Scandigirl
Categories Dessert
Time 1h10m
Yield 1 Layer Cake
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Mix together the cocoa powder and the flour in a bowl and set aside.
- In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
- Blend the Graham crackers and the powdered almonds with the egg mixture.
- Put the egg whites in another bowl and beat until stiff.
- Add the icing sugar and continue to beat for 30 seconds.
- Fold the beaten egg whites in with the egg yolk mixture.
- Add the cocoa and flour mixture and fold again.
- Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
- Remove and let stand for 5 minutes, then turn onto a cake rack.
- Frosting: Whip the cream until quite firm, then blend in the icing sugar.
- Put the pitted cherries along with half the juice in a saucepan.
- Bring to a boil over medium heat and add the Tia Maria.
- Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
- Continue to cook for 2-3 minutes, stirring constantly.
- Let stand to cool.
- Cut the cake into 3 equal layers.
- Cover the bottom layer with cherries and the next two layers with whipped cream.
- Decorate with cherries and grated chocolate.
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