Emily Luchetti

Torta Regina

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

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By Emily Luchetti

Published 1993

  • About

This flavorful cake is very light, so it can easily handle the addition of both ice cream (Caramel or Hazelnut) and the Orange Custard Sauce. It can also be eaten plain in the afternoon with espresso or a glass of Vin Santo.

Ingredients

  • 5½ ounces hazelnuts, toasted and skinned
  • 5½ ounces bittersweet chocolate, finely chopped
  • 1

Method

Preheat the oven to 350 degrees.

Line the bottom of the cake pan with parchment paper.

Put the hazelnuts, chocolate, and lemon and orange zests in a food processor fitted with the metal blade. Finely grind the mixture using on-off pulses. Set aside.

Combine the