TENERINA CAKE
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TENERINA CAKE
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Bake it one time, and it will become your favorite dessert for every special occasion.
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Ingredients
- 200 gr dark chocolate
- 100 gr butter
- 4 eggs
- 150 gr sugar
- 3 tbsp milk extra
- 40 gr all-purpose flour
- 1 tbsp powdered sugar for garnish
Instructions
- Finely chop the chocolate and put it in the top of a double boiler or what we call a “bain-marie,” a stainless steel or ceramic bowl that sits over a bigger pot of hot boiling water so that the steam or indirect heat melts the chocolate.
- When the chocolate is completely melted, add the pieces of butter and stir carefully with a wooden spoon until a smooth liquid form without any clumps.
- Remove the pot from the bain-marie and let it cool down while stirring occasionally.
- In the meantime, crack the eggs and carefully separate the yolks from the whites; put them into two big mixing bowls. Make sure there aren’t any yolks in the whites; otherwise, they won’t whip up properly.
- Add the same quantity of sugar in both bowls.
- Beat the yolks and sugar with an electric whisk for about 3-4 minutes until the mixture doubles in volume.
- Pour the melted chocolate into the whipped yolks.
- Mix with the electric mixer at low speed or with a hand whisk for a few seconds until even and smooth.
- Add lukewarm milk, a little at a time.
- Whip the whites with the sugar and a pinch of salt until stiff peaks form. To test this, turn the bowl upside down (they won’t fall out if beaten enough).
- When they are white and compact, fold them into the chocolate mixture a little at a time with upward movements in order to not deflate the whites.
- Move the egg whites only as much as necessary; don’t stir.
- Transfer the mixture into a buttered, floured springform pan (or you may line it with parchment paper); lightly smooth over the surface with a spatula.
- Pre-heat the static oven to 350°F (176°C) and bake for 35-40 minutes. Only check its doneness a few minutes before the cooking time is over.
- During baking, the cake will appear to rise; if it turns golden brown, take it out of the oven fast and put in on a lower rack.
- When the crispy crust starts to form on the surface, after about30-35 minutes, do the toothpick test (don’t open the oven before that). Remember that tenerina cake is a very moist cake, so if it comes out moist, that’s OK! The surface should be dry; check a few parts of the cake.
- If it seems too gooey, bake it a few minutes more.
- When the surface cracks (it should look like a cracked meringue), your cake is ready. Take it out of the oven and let it cool down completely. Garnish it with plenty of powdered sugar and/or unsweetened cocoa powder. A combination of the two will result in a burst of chocolate.
Nutrition Information
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Calories
729kcal
(36%)
Carbohydrates
69g
(23%)
Protein
11g
(22%)
Fat
46g
(71%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
220mg
(73%)
Sodium
238mg
(10%)
Potassium
453mg
(13%)
Fiber
6g
(24%)
Sugar
50g
(100%)
Vitamin A
900IU
(18%)
Calcium
83mg
(8%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Calories | 729kcal | 36% |
| Carbohydrates | 69g | 23% |
| Protein | 11g | 22% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 220mg | 73% |
| Sodium | 238mg | 10% |
| Potassium | 453mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 50g | 100% |
| Vitamin A | 900IU | 18% |
| Calcium | 83mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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