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Viennese Chocolate-Nut Cake

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"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."
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1 h 30 m servings 512 cals
Original recipe yields 10 servings (1 loaf)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. 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.
  3. 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.
  4. 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

Per Serving: 512 calories; 33 g fat; 51.4 g carbohydrates; 6.4 g protein; 65 mg cholesterol; 290 mg sodium. Full nutrition

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