Tenerina Chocolate Cake
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Loading...“Tenerina” Chocolate Cake has a name that says it all: “tenero” in Italian means tender and perfectly describes this delicate, soft, velvety and very easy to prepare cake. I am not a chocolate man, but I love the "Tenerina" because it is a joy to bake it. Few ingredients to mix, mix, mix together… and nothing more! In terms of cakes, Italian Cooking prefers simple, compact and "concrete" ones such as the "Tenerina" Chocolate Cake. Cakes that every grandmother knows how to bake and which, after the first bite, take us back to the sweet moments of our childhood
Ingredients
- Dark Chocolate 200 g
- Butter 100 g (unsalted)
- Eggs 4
- Caster Sugar 75 g + 75 g
- Plain Flour 50 g
- Powdered Sugar to decorate
Instructions
Preheat the oven to 170 ° / 340 F. Line the bottom of a 20 cm pan with parchment paper and grease the entire surface
Chop the chocolate very finely
Put the butter, in chunks, on the fire and let it melt slowly. When it is completely melted, remove from the heat and add the chopped chocolate. Mix well so that it mixes perfectly into the butter
Divide the yolks from the whites into two different bowls: put half the sugar in the egg whites and, with an electric whisk, whisk until stiff. Add the other half of the sugar to the egg yolks and whisk until the mixture is light and fluffy
Add the melted and lukewarm chocolate to the egg yolks and mix again very well
Add the whipped egg white and mix again very well
Add the sifted flour and continue to mix
Pour the mixture into the pan and level well. Cook for 30 minutes and let cool completely before unmolding
Cover the surface with plenty of icing sugar before serving
Notes
“Tenerina” Chocolate Cake has a unique, simple tip: to use high quality ingredients. Whole milk, large and very fresh eggs and above all good butter from organic production. Together they will give taste to such a simple dessert
ItalianCookingTips
The butter must melt over a very low heat and the chocolate, which must be chopped very finely, must be added out of the heat to prevent the mixture from separating
ItalianCookingTips
The egg whites must be whipped … but not too much. As you can see from the photos they must be firm but still frothy
ItalianCookingTips
The “Tenerina” swells in the oven but then, as always happens with whipped egg whites, it deflates and the surface “splits” into many beautiful cracks that are not a flaw: the top crust in fact gives a delicious touch of crunchiness
ItalianCookingTips
Cover the “Tenerina” with plenty of icing sugar and serve it with fresh whipped cream
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