Given my origins, could I miss including the Torta Tenerina or as we say in my hometown, the sticky cake? Of course not! And since the ingredients are those always available at home, let’s get to work. This cake is traditionally flat, without yeast and has a creamy heart that melts in the mouth while the outside is crispy. Served dusted with powdered sugar, it will delight both heart and palate.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
- Energy 499.91 (Kcal)
- Carbohydrates 48.41 (g) of which sugars 35.26 (g)
- Proteins 8.11 (g)
- Fat 31.30 (g) of which saturated 18.62 (g)of which unsaturated 11.31 (g)
- Fibers 3.82 (g)
- Sodium 57.67 (mg)
Indicative values for a portion of 117 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 85% dark chocolate
- 7 tbsp butter
- 4 eggs (medium)
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1 tsp powdered sugar (for decoration)
Tools
- Food scale
- Bowl
- Electric whisks
- Springform pan 9.5 inches
Steps
Preheat the static oven to 350°F. Break the chocolate into pieces and melt it in a double boiler, making sure the bowl with the chocolate does not touch the water below. Stir until melted. Only then add the butter, mix well, and let it cool slightly. Meanwhile, separate the yolks from the egg whites into two different bowls and add the sugar dividing the amount in half, 75g with the yolks and 75g with the whites. Use electric whisks to beat the egg whites until stiff and the yolks into a light, well-whipped cream.
Now, slowly pour the cooled chocolate and butter mixture into the yolk cream bowl while continuing to whisk until a homogeneous mixture is obtained. Gradually fold in the stiff egg whites, gently stirring from bottom to top with a spatula. Add the sifted flour sprinkling it like rain, and continue stirring with the spatula. Grease and flour the pan, pour the batter, and bake in a preheated static oven for 30-35 minutes. It will be ready when a nice crust forms on the surface. Turn off the oven and leave for 10 minutes with the door slightly open. Once cool, sprinkle the surface with powdered sugar. The Torta Tenerina keeps for 3-4 days covered.
Tips
Before serving the Torta Tenerina, put it in the microwave for a minute; it’s delicious warm.
How can you tell when the Torta Tenerina is cooked?
You can tell when a crust has formed on the surface.
