The Torta Tenerina is a typical dessert from Ferrara made with dark chocolate mixed with eggs, butter, and flour.
In the Ferrara dialect, this cake was also called “Torta Taclenta” or “Torta Tacolenta”, which means sticky in Italian, highlighting its very soft texture that melts in your mouth.
This dessert was created to honor Elena Petrovich of Montenegro, wife of Vittorio Emanuele III. For this reason, it is also known as the Queen of Montenegro cake or Montenegrina.
Making it is simple and the result will surprise you with its deliciousness.
Chocolate lovers must definitely try this cake, which will appeal to both adults and children!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 284.59 (Kcal)
- Carbohydrates 21.32 (g) of which sugars 12.29 (g)
- Proteins 5.35 (g)
- Fat 20.14 (g) of which saturated 12.47 (g)of which unsaturated 7.18 (g)
- Fibers 3.43 (g)
- Sodium 65.09 (mg)
Indicative values for a portion of 50 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
- 7 oz dark chocolate
- 1/3 cup all-purpose flour
- 3.5 oz butter
- 1/2 cup sugar
- 3 eggs
- 1 pinch salt
- 1 tbsp powdered sugar (for the surface)
Torta Tenerina
Tools
- 1 Pan springform, 9.5 inches diameter
- 1 Knife
- 1 Cutting board
- 1 Saucepan for double boiling
- 2 Bowls
- 1 Electric whisk
- 1 Spatula silicone
Steps
To make the Torta Tenerina, first prepare the pan you will use.
The ideal pan is a non-stick springform pan, 9.5 inches in diameter.
Butter the sides evenly and line the bottom with parchment paper, letting the excess paper extend beyond the joining point between the base and the sides.
Afterward, move to the dessert and melt the chocolate in a double boiler after cutting it into pieces.
When melted, add the butter and stir frequently until it is also completely melted.
Separate the whites from the yolks and with an electric whisk, whip the egg whites with half the sugar and a pinch of salt until stiff peaks form.
Still with the whisk, beat the egg yolks with the remaining sugar until a frothy mixture is obtained.
To this, add the now lukewarm chocolate and, continuing to work with the electric whisk, also incorporate the flour.
Finally, add the egg whites to the mixture in several stages, gradually folding in with a spatula using movements from bottom to top.
Transfer the batter into the pan and level it.
Bake in a preheated oven at 350°F, on the middle rack, in a static function for about 22 minutes.
The inside should still be moist at the end of baking.
Since every oven is different, carefully monitor the cake during the last minutes of baking to stop it at the right time.
After a few minutes of taking the cake out of the oven, gently remove the side of the springform pan.
When cool, dust with powdered sugar.
The Torta Tenerina is now ready.
Storage
Under a glass dome or in an airtight cake container, it keeps at room temperature for about 3 days.
