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

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
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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