The TENERINA CAKE is a typical dessert from the city of Ferrara, an irresistibly indulgent chocolate treat. Despite its long history (it was even dedicated to Queen Elena of Montenegro and therefore also called montenegrina), it is easy to prepare with a few simple steps, and the taste is nothing short of superb, provided you use good-quality dark chocolate. Made without baking powder, it has a crunchy outer crust and a soft, moist, creamy center. For this reason, it will literally melt in your mouth.
You can serve it as an afternoon snack or as a dessert at the end of a meal, perhaps accompanied by a dollop of whipped cream. It’s the classic cake that can change someone’s mood with one bite and, believe me, it can become addictive. Even if it may not look perfect (the crust is very fragile), the taste is a triumph that will send your taste buds into ecstasy.
SEE MORE DELICIOUS CHOCOLATE DESSERTS:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz dark chocolate
- 1/2 cup butter
- 3 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 1 pinch salt
- 1/3 cup all-purpose flour
Tools
- 1 Springform pan
- 2 Bowls
- Electric beaters
- 1 Spatula
Steps
To prepare the TENERINA CAKE, first melt the dark chocolate together with the butter in a bain-marie or in the microwave until smooth and creamy. Then let it cool.
Separate the yolks from the whites and place them in two different bowls. Beat the yolks with half of the sugar (3/8 cup, i.e. 75 g) until the mixture is pale and fluffy.
In the bowl with the egg whites add a pinch of salt and start whipping. As soon as they begin to foam, add the remaining half of the sugar and beat until stiff peaks form.
Combine the chocolate mixture with the yolk mixture and mix well.
Add the sifted flour and incorporate it. Finally fold in the egg whites gently with a spatula.
If the batter is too dense, add a little warm milk; it should be smooth and creamy.
Butter and flour (or line with parchment paper) a pan 8-8.5 in in diameter and pour in the batter.
Level the surface and bake in a preheated conventional oven at 356°F for 25-30 minutes, then turn off the oven and let the tenerina cake cool with the oven door slightly ajar.
Once the cake has cooled, carefully remove it from the pan and place it on a serving plate. If desired, dust with powdered sugar.
VARIATIONS
To obtain a tenerina with a more intense flavor you can use unsweetened cocoa powder instead of the flour (use 1/2 cup). At the end, instead of powdered sugar, dust with unsweetened cocoa powder to enhance the chocolate flavor.
For a coffee-flavored tenerina, before folding in the egg whites you can add 2 tbsp (about 1 fl oz) of coffee to the batter.
For a coffee-flavored tenerina, before folding in the egg whites you can add 2 tbsp (about 1 fl oz) of coffee to the batter.
