The recipe for the chocolate and pear tenerina cake is as delicious as the chocolate cake. This dessert features a crunchy crust on the outside and a soft, moist heart inside, the main characteristic of the tenerina due to the small amount of flour and the abundance of chocolate and butter in the dough. A cake of Ferrarese origin, it has become a staple in many Italian families.
Simple ingredients form the base of this preparation: dark chocolate, butter, eggs, flour and sugar that when mixed in the right steps give the cake a special uniqueness. Today I present to you the tenerina with pears and chocolate, but you can always opt for the simple version, just don’t add the pear pieces to the mixture at the end.
Are you already drooling? Well then, what are we waiting for to see how to make it together?
I recommend trying it because this tenerina cake melts in your mouth. Let me know, and until next time!
TRY ALSO:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 386.50 (Kcal)
- Carbohydrates 31.92 (g) of which sugars 18.62 (g)
- Proteins 7.31 (g)
- Fat 25.77 (g) of which saturated 15.72 (g)of which unsaturated 9.23 (g)
- Fibers 7.20 (g)
- Sodium 36.38 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz dark chocolate
- 7 tbsps butter
- 3 eggs
- 1/2 cup sugar
- 1/2 cup flour
- 2 Williams pears (or Kaiser)
Tools
- Small pot for bain-marie
- Bowl
- Pan
Recipe
Melt the dark chocolate together with the butter cut into pieces in a bain-marie pot.
In a bowl, beat the egg yolks (which you have separated from the whites) together with the sugar, then add the just-prepared melted chocolate mixture to the yolk cream and mix.
Add the sifted flour to the batter and stir again.
Now whisk the whites to stiff peaks, pour them into the bowl and gently fold them in so as not to deflate the whites.
Once all ingredients are well combined, peel the pears, cut them into small pieces, add them to the mixture, and stir again.
Line a 8.6-inch diameter pan with parchment paper, pour the mixture in, and bake in a preheated static oven at 350°F for about 25-30 minutes (baking time may vary from oven to oven, in any case be careful because the tenerina should not be overcooked but remain soft inside).
Here is your chocolate and pear tenerina cake ready, a delicious dessert with a soft heart and a crunchy crust that you can also make in the simple version without fruit. A true delicacy that everyone will love.
Storage and Tips
Storage: the tenerina cake keeps at room temperature for 2-3 days under a glass dome.
Tips: you can also make it in the simple version, that is, without the addition of pears.
If desired, you can dust with powdered sugar.
