Torta Tenerina (Fudgy Italian Chocolate Cake)
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5.0
3 reviews
Excellent
Torta Tenerina (Fudgy Italian Chocolate Cake)
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I predict that this traditional Italian torta tenerina will become your new favorite fudgy chocolate cake! It's incredibly easy to make and yet impresses with its thin meringue-like top and soft, melty and rich chocolate inside. It works so well as a dinner party or holiday dessert with vanilla ice cream on top.
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Ingredients
- 7 ounces dark chocolate broken into pieces
- ½ cup unsalted butter (equivalent to 1 stick, 8 tablespoons or 4 ounces) chopped into cubes
- 2 tablespoons unsweetened cocoa powder either Dutch process or natural
- 1 teaspoon instant coffee optional - to intensify the chocolate flavor
- ¾ teaspoon salt
- 3 large eggs separated
- ¾ cup sugar (equivalent to 6 ounces)
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour (equivalent to 1 ounce)
Instructions
- Line a 9 inch springform pan with baking paper. Pre-heat the oven to 350°F/175°C (in a fan oven, or 375°F/190°C in a conventional oven).
- Melt the chocolate and butter together in a large glass mixing bowl in the microwave in 30-second bursts (I find 3 bursts about right, then stir to fully melt). Alternatively, you can do this by placing the bowl over a pan of boiling water (make sure the bowl doesn't touch the water).
- Stir in the cocoa, instant coffee (if using) and salt, then set the mixture aside to cool while you proceed with the recipe.
- Meanwhile, in another large mixing bowl, whisk together the egg whites with the sugar with a handheld electric whisk until firm peaks form, like meringue (about 5 minutes). Set aside.
- Now add the egg yolks and vanilla to the chocolate and butter mixture. Whisk with a handheld whisk for 2 to 3 minutes. Then fold in the flour until 'just' combined.
- Carefully fold the whisked egg whites into the chocolate mixture with a big spatula or wooden spoon, until it's 'just' mixed in. It will look a bit like chocolate mousse.
- Now pour the mixture into the lined springform pan. Bake for 25 minutes, or until the top is set and looks like chocolate meringue.
- Let the cake cool in the pan to room temperature. Then serve slices with vanilla ice cream, whipped cream or even mascarpone cheese on top.
Equipments used:
Notes
- Serving suggestion: Ideally, this chocolate torte is served at room temperature shortly after it's been baked, so that the meringue top is still nice and crisp. I usually make it a few hours' ahead so I can get ahead, then just let it cool in the pan until ready to serve.
- Serve with vanilla ice cream, whipped cream or mascarpone cheese on top. Add fresh berries or 5-minute raspberry puree if you like.
- Storage/Freezing instructions: Store leftover Torta Tenerina in an airtight container for 4-5 days. If the top loses its crispness, reheat it at 300°F/150°C for 5-10 minutes to crisp up a little again, if you like.
- To freeze, wrap tightly in plastic wrap and foil (keeping it on the springform base for stability), then place in a freezer bag or container for up to a month. Thaw at room temperature before serving. Serve at room temperature, or reheat as mentioned above.
- Alternatives: Grate orange zest into the mixture, replace the vanilla essence with almond or a different essence. Or how about upping the instant coffee to give a distinct coffee flavor (2 teaspoons would give you a subtle coffee flavor, 1 tablespoon would give you a stronger coffee flavor).
Nutrition Information
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Calories
368kcal
(18%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
101mg
(34%)
Sodium
252mg
(11%)
Potassium
235mg
(7%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
465IU
(9%)
Calcium
35mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 101mg | 34% |
| Sodium | 252mg | 11% |
| Potassium | 235mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 465IU | 9% |
| Calcium | 35mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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