Tips and Storage

– As I mentioned in the recipe introduction, for this cake you can use the chocolate you have on hand: dark, milk, and, why not, even some pieces of chocolate with hazelnuts or almonds.

The amount of sugar I indicated should be perfect with all the chocolate combinations you will use; if you only have milk chocolate you can also try to reduce the sugar to 105-110 g, but no less because otherwise, the cake may not turn out perfect.

– Your tenerina cake remains perfectly soft and moist for a couple of days covered with some aluminum foil or under a glass dome.

– Your tenerina cake remains perfectly soft and moist for a couple of days covered with some aluminum foil or under a glass dome.

If you enjoyed this recipe, here is the direct link to the section of the blog dedicated to DESSERTS (HERE) to find many other ideas.