Tyrolese Schokolade Torte

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      40 min

Appears in

By Geraldene Holt

Published 2011

  • About

Adapted from a recipe in the charming Medici Society edition of David de Bethel’s Tyrolese Cookery Book, this excellent flour-free chocolate hazelnut cake is best made a day ahead of serving.


  • 5 eggs, separated
  • 150 g / 5 oz pale muscovado sugar
  • <


Whisk the egg yolks with the sugar until light and foamy. Fold in the ground hazelnuts, chopped chocolate and spices. Whisk the egg whites until fairly stiff and fold into the mixture using a balloon whisk or a large metal spoon. Turn the mixture into the prepared cake tin and smooth level.

Bake in the preheated oven until the cake is springy in the centre and a wooden skewer comes out