So this is the first, not-test post for Cosmopolitan Cuisine, and what a better way to start it off than with a dessert? This past weekend, the group experimented with a Wolfgang Puck recipe for "Torta Regina." However, after first making the cake according to Mr. Puck and running out of hazelnuts, we threw walnuts into the mix and it turned out even more delicious. It turned out so well, that I am going to make it again for my family this weekend and will post photos. Please find the original recipe below, with our walnut addition. Enjoy!
Ingredients
- 8 ounces hazelnuts and walnuts combined, 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 ribbony.
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.
1 comments:
This cake goes particularly well with whipped cream and raspberry syrup on top. :)
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