Torte Regina Hazelnut Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Wolfgang Puck's recipe for this intense hazelnut cake. You have to enjoy hazelnuts as this cake is so flavored with those nuts, not overly sweet . A lovely texture. Dust with powdewr sugar prior to serving. Read more . I covered with a chocolate ganache! Ice cream goes well with this cake Ingredients:
8 oz hazelnuts, peeled and roasted |
8 oz bittersweet chhcolate ( i used semi sweet ) |
8 eggs separated |
1/2 cup sugar |
cocoa power or regualr powder sugar for dusting |
Directions:
1. In food processor coarsly chope nuts. Reserve.
2. Coarsley chop chcolate in processor.
3. Combine with chcolate
4. In mixing bowl combine yolks and 1/4 cup sugar.
5. Beat until light and ribbony
6. In a naother bowl with clean beaters, beat whites with 1/4 cup sugar until stiff but not dry peaks form.
7. Mix the nut and yolk mixture together.
8. Fold in the white mixture gentrly.
9. Pour into a greased and papered line round 10 in cake pan
10. Bake until center is springy.
11. Remove to rack to cool completely.
12. Remove from pan and dust with powder sugar and choclate curls
13. Note: I chooped both nuts and chocolate finer than coarse chopped because I thought the cake would be too coasre in texture.
14. I am glad that i did!
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