Torta tirolese

The Tyrolean Cake, or Tiroler Cake, is a dessert that originates from the Tyrol region. It’s renowned for its rich flavor of chocolate and hazelnuts. Here, I provide you with a classic version of the cake, with a slight Italian touch.

Ingredients

• 150 g of soft butter
• 150 g of sugar
• 6 egg yolks
• 1 packet of vanillin
• 250 g of dark chocolate
• 100 g of finely chopped hazelnuts
• 6 egg whites
• A pinch of salt
• Powdered sugar to decorate
• Butter and flour for the cake mold

Preparation

1. Preheat the oven to 180 °C and prepare a cake mold by buttering and flouring it.
2. Cream the soft butter with the sugar until the mixture is fluffy.
3. Add the egg yolks one at a time, continuing to work the mixture.
4. Incorporate the vanillin.
5. Melt the dark chocolate in a double boiler or in the microwave and let it cool slightly before incorporating it into the butter and yolk mixture.
6. Add the finely chopped hazelnuts to the mixture.
7. Whip the egg whites with a pinch of salt until stiff peaks form and gently fold them into the mixture, stirring from the bottom up to avoid deflating the mixture.
8. Pour the mixture into the prepared mold and bake in the oven for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Let the cake cool in the mold for about 10 minutes, then unmold it and let it cool completely on a wire rack.
10. Before serving, dust with powdered sugar.

Curiosity

Chocolate and hazelnuts are a classic pairing in pastry, especially in traditional Tyrolean and Piedmontese recipes, where the IGP hazelnuts like those from the Langhe region are particularly prized. This cake is a perfect example of how two simple ingredients can create such a rich and memorable flavor.