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Torta Regina

8 ounce s
hazelnuts, roasted and peeled, coarsely chopped into 1/4 inch pieces
8 ounce s
bittersweet chocolate, coarsly chopped into 1/4 inch pieces
eggs, separated
1/2 cup
Cocoa powder for garnish
  1. Preheat oven to 350 degrees F.
  2. Butter a 10-inch x 2-inch cake pan.
  3. In the bowl of a standing electric mixer, combine the egg yolks and 1/4 cup sugar. Beat for 4 minutes on high speed until light and fluffy.
  4. In separate clean mixing bowl, beat the egg whites to soft peaks. Slowly add the remaining 1/4 cup of sugar and continue to beat until medium/stiff peaks.
  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.Note: Makes 1 - 10-inch X 2-inch cake
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