The torta tenerina is one of the most beloved chocolate desserts in Italian tradition: it has a soft, melting center and a thin crust that melts in your mouth 🍫
Born in Ferrara and also known as “Torta Tacolenta,” it’s perfect for those seeking a simple, elegant, and always impressive dessert.
It’s made with few ingredients, without yeast and in little time: dark chocolate, eggs, butter, sugar, and flour.
An excellent idea to bring to the table for a snack or to conclude a dinner with friends.
💛 If you love intense chocolate desserts, also try my chocolate cake with creamy heart or the soft dark chocolate cookies, very easy and delicious.
See you soon Susy
Try my other chocolate recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 284.96 (Kcal)
- Carbohydrates 30.82 (g) of which sugars 24.50 (g)
- Proteins 4.02 (g)
- Fat 16.43 (g) of which saturated 9.94 (g)of which unsaturated 6.10 (g)
- Fibers 2.06 (g)
- Sodium 33.28 (mg)
Indicative values for a portion of 65 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 for Torta Tenerina: original recipe with a soft heart
- 7 oz 55% dark chocolate
- 1/2 cup butter
- 3/4 cup sugar
- 4 eggs
- 1/3 cup flour
- 1 teaspoon vanilla extract
Tools
- Pan springform pan 9 inches
- Electric whisk
How to prepare Torta Tenerina: original recipe with a soft heart
Chop the chocolate and melt it in a double boiler (or in the microwave). Add the butter in pieces and stir until completely melted.
Separate the egg yolks from the whites. Beat the whites with half the sugar until stiff peaks form. In another bowl, beat the yolks with the remaining sugar and vanilla.
Pour the melted chocolate into the whipped yolks, then gently fold in the egg whites in 2-3 additions. Finally, add the sifted flour.
Pour the batter into the greased and floured pan. Bake in a static oven at 350°F for 30 minutes. Let it cool completely before removing from the pan.
Dust the surface with powdered sugar. The torta tenerina stays soft for 2-3 days if covered.
Curiosities: where does Torta Tenerina originate from?
The Torta Tenerina is also known as Torta Taclenta, which in the Ferrara dialect means “sticky.” A name that perfectly describes its texture: a soft, moist center that melts in the mouth and remains slightly sticky on the palate.
Its history dates back to the early 1900s when King of Italy Vittorio Emanuele III married Elena Petrovich of Montenegro.
In her honor, the Montenegro Queen Cake was created, a romantic and refined dessert, just like her. Since then, the Tenerina has become a symbol of Ferrara’s pastry tradition.
💛 Love chocolate? Then you can’t miss my chocolate cake with creamy heart: a delicious and irresistible variant!
