Tenerina cake is a classic of Italian pastry: thin crust on the surface and a soft, almost melty center.
My gluten-free tenerina cake is naturally gluten-free because it is made with potato starch instead of flour, and it’s perfect when you want an intense chocolate dessert, elegant yet very easy to make.
It is one of those cakes that seem “important,” but in reality, it’s made with few ingredients and some care. Ideal as a dessert after a meal, for a special dinner, or simply to treat yourself.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.3 oz 50% dark chocolate
- 5.6 tbsp butter
- 0.45 cup sugar
- 6.3 tbsp gluten-free potato starch
- 3 eggs (at room temperature)
- 1 pinch salt
Steps
First, separate the eggs, dividing the yolks from the whites.
Whip the egg whites to stiff peaks with half of the sugar and set them aside.
In another bowl, beat the yolks with the remaining half of the sugar until you get a light and fluffy mixture.Melt the dark chocolate with the butter in a bain-marie or microwave. Let it cool slightly, then pour it into the yolk mixture.
Add the pinch of salt and the potato starch, mix, and continue with the whipped egg whites, a little at a time, folding gently from bottom to top.
Pour the batter into a 9-inch cake pan lined with parchment paper.
Bake in a static oven at 350°F for 25 minutes.
The tenerina should not be overcooked: the center should remain soft.
Once cool, dust with powdered sugar, or you can serve it with whipped cream or berries.
It’s even better the next day 😉
