Decadent Chocolate Tyrol Schnitte
The Quintessential Cafe Dessert: Rich Chocolate Tyrol Schnitte Recipe
Introducing ‘Tyrol Schnitte,’ a delightful treat that combines the warm sweetness of cinnamon-sugar with the rich intensity of chocolate. This exquisite dessert, reminiscent of those found in charming cafes, promises to elevate your mood with its deep, cocoa-infused chocolate flavor. Feel free to use either natural cocoa powder or Dutch-processed cocoa; the difference in taste is generally subtle. (Dutch-processed cocoa undergoes a treatment that results in a smoother flavor, without significant taste alteration compared to natural cocoa.) The experience of rich chocolate melting in your mouth is perfectly complemented by a sip of aromatic coffee. The satisfying crunch of toasted walnuts and the sweet burst of plump raisins add delightful textural contrast, enhancing the overall creamy smoothness. Enjoy this special home-cafe recipe that brings cafe-quality indulgence right into your kitchen!
Tyrol Schnitte Dough Ingredients- Butter 200g (softened at room temperature)
- Sugar A 140g
- Melted Dark Chocolate 120g
- Eggs 450g
- Sugar B 140g
- Cake Flour 200g
- Cocoa Powder (Dutch-processed recommended) 20g
- Baking Powder 2g
- Walnuts 60g (coarsely chopped)
- Raisins (rum-soaked) 100g (tossed with 1 Tbsp flour)
Macaron Filling Ingredients- Walnuts 60g (finely chopped)
- Almond Flour 50g
- Sugar 115g
- Eggs 110g
- Walnuts 60g (finely chopped)
- Almond Flour 50g
- Sugar 115g
- Eggs 110g
Cooking Instructions
Step 1
1. Cream the softened butter until smooth, then gradually add Sugar A. Mix with a whisk until a creamy, light texture is achieved. Continue creaming until it resembles soft ice cream.
Step 2
2. Add the melted dark chocolate in 2-3 additions, stirring continuously until fully incorporated with the butter mixture. Ensure the chocolate blends smoothly without any lumps.
Step 3
Continue mixing until a smooth, creamy consistency is reached. This step creates a luxurious chocolate cream base by harmoniously blending all ingredients.
Step 4
3. Incorporate the egg yolks little by little, mixing well after each addition. Whisk until the mixture is smooth and glossy, ensuring the eggs are fully emulsified and the batter doesn’t separate.
Step 5
4. In a separate bowl, whip the egg whites until about 60% foamy. Gradually add Sugar B in 2-3 portions while continuing to whip, forming a stiff, glossy meringue with firm peaks (about 85% stage).
Step 6
5. Gently fold about half of the prepared meringue into the chocolate cream mixture from step 3. Use a spatula to fold from the bottom up, being careful not to deflate the meringue’s volume.
Step 7
6. Sift together the cake flour, cocoa powder, and baking powder. Fold these dry ingredients into the batter until just combined. Avoid overmixing, as this can result in a tough texture.
Step 8
7. Gently fold in the coarsely chopped walnuts and the flour-dusted raisins. Tossing the raisins in flour helps prevent them from sinking to the bottom of the batter during baking.
Step 9
8. Fold in the remaining meringue and gently combine. Pour the batter into a prepared baking pan and spread it evenly to create a uniform thickness. (Alternatively, you can pipe decorative shapes using a piping bag.)
Step 10
Pour the batter into the baking pan and use a spatula or scraper to smooth the top into an even layer. Ensuring the chocolate batter is spread uniformly is key to a beautiful finished product.
Step 11
8. Bake in a preheated oven at 175°C (350°F) for about 25 minutes, then reduce the temperature to 170°C (340°F). To check for doneness, insert a skewer into the center; it should come out clean.
Step 12
9. Once baked, remove the Tyrol Schnitte from the oven. Spread a thin layer of the macaron filling (made by blending walnuts, almond flour, sugar, and eggs in a food processor) over the top. Sprinkle generously with a cinnamon-sugar mixture (1 part cinnamon to 9 parts sugar). Then, create decorative diagonal stripes on the surface before
Step 13
returning it to the oven for an additional 13 to 15 minutes. Bake until the cinnamon-sugar topping is golden brown and caramelized.
Step 14
10. Allow to cool completely, then cut into desired portions (approximately 3cm x 8cm) and package. Your elegant Tyrol Schnitte, perfect for gifting or enjoying yourself, is now ready!
