Recipe courtesy of Wolfgang Puck
Torta Regina
Getting reviews...
- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 339
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 128 mg
- Sodium
- 51 mg
- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 339
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 128 mg
- Sodium
- 51 mg
Ingredients
Directions
- Butter a 10 by 2-inch cake pan. Preheat oven to 350 degrees F.
- In a food processor, pulse the nuts until coarsely chopped. Reserve. Process the chocolate until coarsely chopped. Add to the chopped nuts.
- In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until light and ribbon-y.
- 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.
- 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.
