Louise's tyroler cake

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


Method
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.

Source
delicious. - Page 149
Recipe by Valli Little