Torta Tenerina: Rich and Fudgy Italian Chocolate Cake
User Reviews
5.0
3 reviews
Excellent
Torta Tenerina: Rich and Fudgy Italian Chocolate Cake
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Torta Tenerina is a very tasty Italian Dessert for chocolate lovers, born in Ferrara, a beautiful ancient city of Emilia Romagna region.It's a thin chocolate cake, made with little flour, butter, milk, lots of dark chocolate and no yeast!It has a moist consistency and a tender heart, hence the name "tenerina" ( It. tenero=En. tender, soft), but on the surface it has a crunchy and thin crust.
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Ingredients
- 200 g dark chocolate - 7 oz, 72% cocoa
- 100 g unsalted butter - ~1 stick
- 150 g granulated sugar - ¾ cup
- 3 eggs - medium size
- 60 g flour - ~½ cup
- 30 ml milk - 2 tablespoons, whole and fresh
- powdered sugar - for decoration
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Instructions
- Break the chocolate into pieces and melt it in a double boiler together with the butter. It's very important that the heat is low and that the chocolate does not stick to the pot. For this reason it's better to mix often. Once melted and combined, set aside the mixture of chocolate and butter and let it cool.
- Separate the yolks from the whites. Then with the electric mixer, whip the egg yolks with half a dose of sugar for at least 5 minutes until they double in volume.
- Pour the melted chocolate into the egg yolk cream and mix well. Then add the milk and the sifted flour. Mix always with the mixer on low speed.
- Whip the egg whites with the remaining sugar until stiff.
- Combine the whipped egg whites with the chocolate cream by hand and very slowly. Always mix from top to bottom to avoid deflate the egg whites. The whipped egg whites in this recipe are very important, because they form the delicious crust on Tenerina cake, with a consistency similar to meringue.
- Cover with parchment paper a 25 cm (10 inch) springform pan with removable bottom. Pour the mixture and level it. Bake in a preheated oven at 180°C (350°F) for about 25 minutes. The cooking time depends a lot on the type of oven, however with these doses not less than 25 minutes.
- After this time, if the cake has a crusty surface with some typical crepes, then the cake is ready, otherwise leave it for another 2-3 minutes. You can also check the baking of the cake with a toothpick: remember that the center of the Tenerina Cake must remain moist and soft, so if the toothpick comes out moist and a crunchy crust has formed, that's fine!
- Remove the edge of the pan and let the cake cool. Sprinkle Torta Tenerina with plenty of icing sugar and enjoy! Torta Tenerina is also excellent matched with mascarpone cream or whipped cream.
Nutrition Information
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Serving
100g
Calories
365kcal
(18%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
89mg
(30%)
Sodium
32mg
(1%)
Potassium
219mg
(6%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
417IU
(8%)
Calcium
37mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 365kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 89mg | 30% |
| Sodium | 32mg | 1% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 417IU | 8% |
| Calcium | 37mg | 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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