Tyrolese Schokolade Torte

Name: Tyrolese Schokolade Torte
Total time: 40 min
Yield: Makes: 12-portion cake
Ingredients: 6 tbs double cream; ¼ tsp ground cinnamon; 150 g / 5 oz pale muscovado sugar; 175 g / 6 oz plain dessert chocolate; 150 g / 5 oz plain dessert chocolate, finely chopped; 5 eggs, separated; 150 g / 5 oz unskinned hazelnuts, fairly finely ground; 3 tbs warmed sieved apricot jam; 4 cloves, ground to a powder in pestle and mortar

Preparation info

Makes:
12
-portion cake

Difficulty
Medium
Ready in
40 min

Appears in

Cakes

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.

Ingredients

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

Cake
Vegetarian
Gluten-free

Method

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