Description
Tiroler Cake is extremely moist, fudgy, very delicious and is the perfect small batch recipe. This simple chocolate hazelnut loaf cake is great for any sweet craving, or when you need a quick dessert for a small crowd. The combination of hazelnuts and chocolate result in a heavenly, moist cake. You’ll be making this loaf over and over again!
Ingredients
Scale
- 3 egg whites
- 3 egg yolks
- 100 g butter, room temperature
- 1 pinch of salt
- ½ tsp vanilla sugar
- 150 g caster sugar
- 100 g ground hazelnuts
- 15 g roasted hazelnuts, chopped, optional
- 100 g flour
- 1 tsp baking powder
- 115 g dark chocolate, chopped
Instructions
- Preheat oven to 160 ° C convection.
- Grease and line a 20 cm long loaf pan. See recipe notes!
- In a small bowl, beat the egg whites to stiff peaks.
- In a big bowl, cream together the butter, egg yolks, salt and vanilla sugar. Add the caster sugar and mix well until pale and fluffy.
- Fold in the ground hazelnuts with a spatula, and sprinkle in the chopped hazelnuts.
- Fold in the flour and baking powder.
- Fold in the stiff egg whites.
- Lastly, add the chocolate. Do not overmix.
- Scoop or spoon the batter into the pan. Bake for about 40-50 minutes until golden-brown, or until a toothpick inserted comes out clean.
- Let cool for about 10 minutes in the pan, and lift the cake onto a cooling rack. Let cool around 20 minutes, and then lightly dust with powdered sugar or pour on some melted chocolate.
Notes
- The loaf pan used should be between 20-22 cm long (7-8 inches).
This cake size is an ideal small batch recipe. - If you want to make an even bigger loaf, I suggest adjusting the recipe to using 4 or 5 eggs. If baking the recipe with 4 eggs, your loaf pan should be about 25 cm long, and if you use 5 eggs, about 27 cm long.
- The chopped hazelnuts are absolutely optional. I suggest roasting the hazelnuts first, and then only chopping them. That way, they are crunchier.
