La Tenerina Italian Brownie Cake
User Reviews
4.2
La Tenerina Italian Brownie Cake
Description
This cake integrates melted dark chocolate and butter cooled before mixing with egg yolks and sugar, followed by flour, salt, and vanilla. The whipped egg whites are carefully folded in to create lift and lightness. Baking in a greased and floured pan at moderate heat forms a cracked crust while the inside remains moist and tender. The flavor is intensely chocolatey with a soft consistency that differs from denser American brownies.
La Tenerina is often dusted with powdered sugar before serving, which adds a subtle sweetness and elegant look. It pairs well with espresso or fresh berries for contrast. The cake is suitable as a special dessert serving several people.
Leftover portions should be stored in airtight containers at room temperature and consumed within a few days. It freezes well for longer storage; thaw in the refrigerator and bring to room temperature before serving to maintain texture.
Ingredients
- 7 ounces dark chocolate (good quality)
- ½ cup butter softened
- 3 large egg separated
- ½ cup sugar (granulated)
- ⅓ cup all-purpose flour
- 1 pinch salt add 1/4 teaspoon if using unsalted butter
- ½ teaspoon vanilla extract
EXTRAS
- 2-3 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20cm) springform pan or pie plate.
- Melt the chocolate and the butter either in the microwave or bain-marie, place some water in a small pot over medium low heat, place a heatproof bowl on top and add the butter and chocolate heat (stirring occasionally until melted. Let cool.
- In a medium bowl beat the egg whites until stiff peaks appear. Set aside.
- In a large bowl beat sugar and egg yolks until light and fluffy, approximately 5 minutes. Add the cooled chocolate mixture and combine on low speed. Add the flour, salt and vanilla, beat to combine. Gently fold in the egg whites and combine well.
- Pour the batter into the prepared pan and bake for approximately 25-30 minutes. The cake is done when a crust is formed on top and it starts to crack ( you an also insert a toothpick into the centre and when it comes out clean it is done - do not over bake).
- Let the cake cool completely, then dust with some powdered / icing sugar before serving.
Notes
- Store leftover cake in an airtight container at room temperature for 2-3 days, using parchment paper between layers if stacking.
- Freeze cake in a freezer-safe container with parchment between layers for up to 3 months.
- Thaw frozen cake in the refrigerator and bring to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 67mg | 22% |
| Sodium | 88mg | 4% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 310IU | 6% |
| Calcium | 21mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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