The preparation of the chocolate chocolate cake I propose today, the Tenerina sweet recipe, is part of my family’s cookbook — to be precise it belongs to my sister Annacarla: it is, for us, very tasty and can be accompanied by whipped cream, custard or vanilla ice cream.
On the blog you will find many chocolate recipes because I am a huge fan, especially of very dark chocolate… but also hazelnut, orange and more…
The Tenerina, originally from Ferrara, is a famous delicious chocolate cake and truly exquisite!
The tenerina is also called the Queen of Montenegro cake or Montenegrina, in honor of Elena Petrovich of Montenegro, wife of Vittorio Emanuele III.
Its peculiarity is that during baking a wonderful crust forms while the inside remains soft and satisfying — a real treat!
I opened a recipes channel on WhatsApp, open to everyone and free, no notifications and no sound; you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
Here are some other chocolate cakes you might like:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Cooking time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients FOR TENERINA CAKE RECIPE
#ADV
- 7 oz dark chocolate
- 3.5 oz butter (+ plus some for the pan)
- 3/4 cup + 1 tbsp granulated sugar
- 4 eggs
- 3/4 cup + 2 tbsp all-purpose flour (00) (+ plus some for the pan)
- as needed unsweetened cocoa powder (optional — I prefer to keep the crust visible and textured)
Tools FOR TENERINA CAKE RECIPE
#ADV
- Planetary Mixers
- Spatulas
- Bowls
- Hand Mixers
- Springform Pans
FOR THE PREPARATION OF THE TENERINA CAKE RECIPE
Melt the butter and the dark chocolate in a double boiler (or in the microwave), stirring occasionally, then let the mixture cool until lukewarm.
In a separate bowl, using electric beaters or a stand mixer, beat the eggs and the sugar until very well combined, until you obtain a pale and fluffy mixture (at least 10 minutes minimum).
When the eggs and sugar are whipped and the butter-chocolate mix is lukewarm, gradually combine the two preparations using a flexible spatula or the beaters on low speed.
Then add the sifted flour and fold it in with gentle movements from bottom to top, making sure there are no lumps.
Grease and flour a 9/9.5-inch nonstick springform pan and pour the batter, leveling it evenly for the Ferrara-style Tenerina cake.
Bake in a preheated oven at 338°F for 30 minutes in conventional (static) mode.
Once baked, let the Tenerina, the famous cake from Ferrara cool down and then it’s ready to be tasted!
Enjoy! Annalisa
P.S. If you like, dust the cake with unsweetened cocoa powder, but personally I enjoy that crisp top and left it exactly as it came out of the oven!
