Ingredients
- 200 g (7 oz) of 72% dark chocolate
- 100 g (1 stick) of unsalted butter
- 150 g ( ¾ cup) of sugar
- 3 medium whole eggs
- 60 g (½ cup) of “00” flour
- 30 ml (2 tablespoons) of whole milk
- Powdered sugar for decoration
INSTRUCTIONS:
Step 1) – To prepare Torta Tenerina, first 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.
Step 2) – 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.
Step 3) – 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.
Step 4) – Whip the egg whites with the remaining sugar until stiff.
Step 5) – 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.
Step 6) – 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 ⅔ 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!
Step 7) – 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.
Leave a Reply