Torta Regina

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
8 to 10 servings
Level:
Intermediate

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
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.


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