Louise's tyroler cake

Author: Delia // Category: ,
Louise's tyroler cake
Photography by Ian Wallace

Ingredients (serves 8)

  • 180g unsalted butter, softened, plus extra to grease
  • 200g caster sugar
  • 6 eggs, separated
  • 120g plain flour
  • 3 tsp baking powder
  • 250g hazelnut meal
  • 200g milk chocolate, chopped, plus 100g chocolate, to decorate
  • 2 tbs hazelnuts, roughly chopped, to decorate


  1. Preheat oven to 180°C. Grease and line a 2.5L gugelhupf pan.

  2. Beat together the butter and sugar until pale. Add egg yolks, a little at a time, beating between each addition. Sift together flour and baking powder and fold into the egg mixture with the hazelnut meal and chocolate.

  3. Beat the eggwhites in a clean bowl until soft peaks form. Fold 2 tablespoons of the eggwhite into the choc-hazelnut mixture to loosen, then fold in the remaining eggwhite until just combined. Pour into the pan and bake for 50-60 minutes, or untila skewer inserted into the centre comes out clean. Set aside to cool.

  4. Melt the remaining chocolate in a bowl over a pan of simmering water. Drizzle over the cake and garnish with hazelnuts.


delicious. - February 2003, Page 149
Recipe by Valli Little

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