The preparation of the chocolate cake I propose today, the Torta Tenerina sweet recipe, is part of my family’s recipe book, or to be precise, it belongs to my sister Annacarla: for us, it is very tasty and can be accompanied with whipped cream, English custard or cream ice cream.
On the blog, you will find many chocolate preparations because I am very fond of it, especially the super dark bitter kind… but also the one with hazelnuts, orange and…..
The original Ferrarese Torta Tenerina is a famous DELICIOUS chocolate cake and absolutely exquisite!
The Tenerina is also called Queen of Montenegro Cake or Montenegrina in honor of Elena Petrovich of Montenegro, wife of Vittorio Emanuele III
Its peculiarity is that during cooking, a wonderful crust forms while the inside remains soft and satisfying, a true delicacy!
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I’ve opened a channel for recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are more chocolate cakes such as:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for TENERINA CAKE
#ADV
- 7 oz dark chocolate
- 1/2 cup butter (+ extra for the cake pan)
- 3/4 cup sugar
- 4 eggs
- 3/4 cup all-purpose flour (+ extra for the cake pan)
- to taste unsweetened cocoa powder (optional, I prefer to see and feel the crust)
Tools for TENERINA CAKE RECIPE
#ADV
- Stand Mixers
- Spatulas
- Bowls
- Electric Whisks
- Loaf Pans
FOR THE PREPARATION OF THE TENERINA CAKE RECIPE
Melt the butter and the dark chocolate in a double boiler (or microwave), stirring occasionally and then letting it cool perfectly.
Separately, in a bowl with electric whisks or in a stand mixer, combine the eggs and sugar and beat very well until you have a light and fluffy mass (at least 10 minutes minimum).
After beating eggs and sugar and cooling the butter and chocolate, combine these two preparations in several additions with a flexible spatula or with whisks on low speed.
Then add the sifted flour and incorporate it with movements from the bottom up, eliminating any lumps that may form.
Butter and flour a 9/10 inch non-stick springform pan and pour in the batter of the Ferrarese Torta Tenerina sweet recipe, leveling it well.
Bake in a preheated oven at 340°F, leaving it to cook for 30 minutes in static mode.
Once cooked, let the famous sweet Tenerina of Ferrara cool down and then we are ready to taste it!
Enjoy your meal! Annalisa
P.S. If you wish, sprinkle the cake with unsweetened cocoa powder, but personally, I like that crust and left it as it came out of the oven!
