Diva Tasting: Viennese Chocolate-Nut Cake…

Viennese Chocolate-Nut Cake


1 ¼ cups butter

1 ¼ cups white sugar

5 eggs

1 cup all-purpose flour

1 cup cornstarch

1 cup chopped hazelnuts

7 tablespoons unsweetened cocoa powder

1 tablespoon confectioners’ sugar (Optional)


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.


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