The torta tenerina is one of the most beloved chocolate desserts in Italian tradition: it has a soft, melting heart and a thin crust that melts in your mouth 🍫
Born in Ferrara and also known as ‘Torta Tacolenta’, it’s perfect for those seeking a simple, elegant, and always impressive dessert.
It is made with few ingredients, without yeast, and in little time: dark chocolate, eggs, butter, sugar, and flour.
An excellent idea to serve at the table for an afternoon snack or to conclude a dinner with friends.
💛 If you love intense chocolate desserts, also try my Creamy Heart Chocolate Cake: easy dessert without cream or the soft dark chocolate cookiesSoft chocolate cookies: chocolate crinkles, very easy and delicious.
See you soon, Susy
Try my other chocolate recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 284.96 (Kcal)
- Carbohydrates 30.82 (g) of which sugars 24.50 (g)
- Proteins 4.02 (g)
- Fat 16.43 (g) of which saturated 9.94 (g)of which unsaturated 6.10 (g)
- Fibers 2.06 (g)
- Sodium 33.28 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Torta Tenerina: Original Recipe with a Soft Heart
- 7.1 oz 55% dark chocolate
- 7 tbsps butter
- 2/3 cup sugar
- 4 eggs
- 1/3 cup flour
- 1 tsp vanilla extract
Tools
- Pan springform 9 inch
- Electric whisk
How to Prepare Torta Tenerina: Original Recipe with a Soft Heart
Chop the chocolate and melt it in a bain-marie (or in the microwave). Add the butter in pieces and mix until completely melted.
Separate the egg yolks from the whites. Beat the whites with half the sugar until you get firm peaks. In another bowl, beat the yolks with the remaining sugar and vanilla.
Pour the melted chocolate into the beaten yolks, then gently fold in the whites in 2-3 additions. Finally, add the sifted flour.
Pour the batter into the greased and floured pan. Bake in a static oven at 350°F for 30 minutes. Let it cool completely before removing it from the pan.
Dust the surface with powdered sugar. Torta Tenerina stays soft for 2-3 days under a cake dome.
Curiosity: Where Does Torta Tenerina Come From?
The Torta Tenerina is also known as Torta Taclenta, which in the Ferrarese dialect means ‘sticky’. A name that perfectly describes its texture: a soft, moist heart that melts in the mouth and remains slightly sticky to the palate.
Its history dates back to the early 20th century when the King of Italy, Vittorio Emanuele III, married Elena Petrovich of Montenegro.
In her honor, the Queen of Montenegro Cake was created, a romantic and refined dessert, just like her. Since then, the Tenerina has become a symbol of Ferrara’s pastry tradition.
💛 Love chocolate? Then don’t miss out on my creamy heart chocolate cake: a delicious and irresistible variation!
