I don’t claim this is the classic Tenerina, the chocolate-rich cake typical of Ferrara, also known as Monenegrina cake. It’s the Tenerina cake as I’ve been making it since I was little, a cake that’s quick to prepare and truly pleases everyone, especially the little ones because beneath a thin crust it hides a soft, sometimes creamy heart. Perhaps to be accompanied by some unsweetened whipped cream. If, like me, you love chocolate desserts, try the super soft chocolate cake without butter, milk, and eggs or the bread with chocolate chips, perfect for breakfast. You can dive into the hot chocolate with cream and caramel or try the dark chocolate cream. Don’t miss the classic chocolate cake.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of tenerina
- 4 eggs
- 2/3 cup sugar
- 7 oz dark chocolate
- 7 tbsp butter
- 1/4 cup all-purpose flour
- 1 pinch salt
Tools
- Electric Whisks
- Baking Pan 9.5 inches diameter
- Hand Whisk
Steps for the preparation of tenerina
First, coarsely chop the dark chocolate. Place it in a bowl with the butter cut into pieces. Melt everything in a double boiler or microwave. Stir until you have a homogeneous mixture and let it cool.
Break the eggs and separate the yolks from the whites. Beat the egg whites to very stiff peaks with half of the sugar. Then beat the yolks with the remaining sugar until you have a light and frothy mixture.
Incorporate the sifted flour into the yolks by stirring with a hand whisk. Continue with the chocolate mixture, stirring until you have a homogeneous mixture. Finish with the whipped egg whites, folding them in two or three times. Stir gently from bottom to top to avoid deflating them.
Wet and squeeze the parchment paper. Line the pan with it. Pour the mixture and bake at 356°F, static, for 15-18 minutes. Let it cool before serving.
Storage
You can store the cake for 2-3 days under a glass dome.
