Torta Regina

2018-07-02
  • Yield : 8 to 10 servings
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo

Ingredients

  • 8 ounces hazelnuts, roasted and peeled
  • 8 ounces bittersweet chocolate
  • 8 eggs, separated
  • 1/2 cup sugar
  • Cocoa powder or melted chocolate, for decoration

Method

Step 1

Butter a 10 by 2-inch cake pan. Preheat oven to 350 degrees F.

Step 2

In a food processor, pulse the nuts until coarsely chopped. Reserve. Process the chocolate until coarsely chopped. Add to the chopped nuts.

Step 3

In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until light and ribbon-y.

Step 4

In another mixing bowl, beat the egg whites to soft peaks. Slowly add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.

Step 5

Fold the nuts and chocolate into the egg yolk mixture. Carefully fold the egg white into the yolk mixture. Fill the cake pan 2/3 full. Bake for 20 minutes or until center is springy. Remove from the oven and cool on a baking rack. Dust with cocoa powder or decorate with chocolate drawings.

Leave a Reply

Your email address will not be published. Required fields are marked *