Recipe courtesy of Wolfgang Puck
Torta Regina
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 339
- Total Fat
- 24
- Saturated Fat
- 6
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 9
- Cholesterol
- 128
- Sodium
- 51
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
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.