Almond Chocolate Cake – Tiroler Cake
Almond Chocolate Cake – Tiroler Cake is perfect for family get-togethers or as a simple dessert during the week. The flavor combination of fresh almonds and dark chocolate bits is incredible. This moist and nutty cake will wrap you around its finger!
If someone wanted to bake a cake for me, I would, without a doubt, request this Almond Chocolate Cake – Tiroler Cake, as we call it in Switzerland. My mom often made this delicious treat when I was a kid, and I would eat several slices of it at once. This cake never lasted more than a day in our house! It has been and most likely will always be my favorite cake!
Do yourself a favor and try this recipe! I am confident you will not be disappointed by the result!
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Kitchen Scale
For all my recipes, I use metric measurements. Having an accurate kitchen scale is a must if you want consistent results in your baking.
When using a kitchen scale, you can measure ingredients to the exact gram. Whereas if you use cups, one time you might scoop flour into the cup with a spoon, the next time you get it out of the flour bag directly with the measuring cup; or the recipe simply doesn’t tell you which method to use. That will leave you with different amounts of flour, and you might be wondering why your recipe doesn’t turn out right.
I highly encourage you to start using metric measurements and use a scale.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Almond Chocolate Cake – Tiroler Cake. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Moist Chocolate Almond Cake (with Monster Decoration)
Tiroler Cake
Ingredients
- 125 g Butter
- 200 g Granulated sugar
- 1/8 tsp Salt
- 4 Egg yolks
- 250 g Almonds shredded
- 120 g All-purpose flour
- 2 tsp Baking powder
- 150 g Chocolate chips semi sweet
- 4 Egg whites
- 1/8 tsp Salt
Instructions
- Preheat the oven to 350°F or 180°C. Line a 5×10 inch loaf pan with parchment paper.
- Add the slightly softened butter, sugar, and salt to a large mixing bowl, and with a hand or stand mixer beat until fluffy and lighter in color.
- Then add the egg yolks, one at a time. Mix well in between each added egg yolk.
- Combine the flour, baking powder, and almonds in a medium-size mixing bowl. Mix well and add it to the butter mixture together with the chocolate chips. With a wooden spoon, combine until well incorporated. The batter will be pretty dry and hard, so don’t worry you got the consistency right the batter will get wet again after adding the egg whites in the next step.
- In a large mixing bowl, whip the egg whites with the salt until stiff and peaks form.
- Carefully fold the egg whites into the batter. Careful not to overmix, or you will end up with a running mess and a cake that will bake flat and caky.
- Pour the batter into the prepared loaf ban and spread it evenly.
- Place the pan in the oven and bake for 45-50 minutes. It is done when you stick a toothpick in the center of the cake, and it comes out clean without any batter on it. Let it cool for 20 minutes, then take it out of the loaf pan and place it on a cooling rack.
- Serve as is or drizzle melted chocolate over it or drop small chocolate chips all over the top.
