The Torta Tenerina is a typical dessert from Emilia, particularly from Ferrara, which vaguely resembles brownies for its softness and creaminess. A chocolate cake crunchy outside, moist and creamy inside that literally melts in the mouth, perfect for breakfast or snack but equally delicious to serve after meals, perhaps as an accompaniment to a coffee or Sgroppino. Also called Montenegrina in honor of the wife of King Vittorio Emanuele III because she was considered a sweet woman with a tender heart. Subscribe to my WHATSAPP channel and activate notifications. For making the Torta Tenerina choose a high-quality chocolate and success is guaranteed, I also provide an option to make it gluten-free so your intolerant friends can eat it safely. A cake that literally melts in the mouth, the Torta Tenerina is also called the lovers’ cake.
Furthermore, this lovers’ cake is yeast-free, check out below other sweet chocolate recipes and then let’s go after the photo to discover how to prepare the Lovers’ Cake!!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Torta Tenerina
- 7 oz 75% dark chocolate
- 7 tbsp butter
- 1/2 cup all-purpose flour (or corn starch or potato starch for the gluten-free version)
- 3/4 cup sugar
- 3 eggs (medium)
- 1 pinch salt
Tools
- 3 Bowls
- 1 Electric whisk
- 1 Spatula rubber
- 1 Springform pan 9 inches for 10 people
Preparation of Torta Tenerina
To prepare the Torta Tenerina, first, melt the chocolate in a double boiler or in the microwave a few seconds at a time.
Also melt the butter and blend it with the chocolate using a rubber spatula.
Separate the yolks from the whites and beat the yolks with 1/2 cup sugar from the total until you have a thick and nearly white foam.
With the help of a spatula, incorporate the melted chocolate into the yolks, blending well.
Whip the egg whites with the remaining sugar and meanwhile preheat the oven to 350°F in static mode.
Butter and flour a 9 inches springform pan.
Now incorporate the egg whites into the chocolate and yolk mixture with gentle movements from bottom to top.
Then add the flour, a little at a time, sieved, making sure to make gentle movements always from bottom to top.
Pour the mixture into the pan, then bake on the middle shelf of the oven, cooking the Torta Tenerina for 25 minutes.
Before removing from the oven, always do the toothpick test this time 1 cm from the edge, if it comes out just damp, the cake is ready.
Remove from the oven, let it cool slightly before removing it from the pan, and if you like, sprinkle it with powdered sugar before serving.
How to store Torta Tenerina
You can store it in a cake container out of the fridge for up to 3 days.
Other recipes
If you want to see other types of recipes you can go back to HOME
FAQ (Questions and Answers)
Can I make it gluten-free?
Sure, just replace all-purpose flour with the same amount of potato starch or corn starch.
Can I melt chocolate and butter in the microwave?
Yes, you can melt the roughly chopped chocolate first for 30 seconds at a time, stirring well to prevent burning, and then in a second bowl the butter, then combine them as per the recipe.
