The coffee tenerina cake is a luscious and aromatic variation of the traditional Ferrara tenerina cake. The recipe is extremely simple, the process is always the same but I thought of adding a shot of strong coffee and a few grams of instant coffee to create a new truly delicious version.
A few years ago I created the pistachio version, a real reinterpretation completely different from the original and today I offer you my coffee recipe. Excellent as a dessert, it is perfect served with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
The ingredients to use are few, try to purchase quality products and you will make a cake with a perfect aromatic note. Once baked, let it cool and store it in the fridge, it is excellent both cold and at room temperature.
Here are some chocolate desserts to try
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All seasons
- Energy 392.98 (Kcal)
- Carbohydrates 40.23 (g) of which sugars 32.11 (g)
- Proteins 5.33 (g)
- Fat 23.49 (g) of which saturated 14.05 (g)of which unsaturated 8.41 (g)
- Fibers 3.11 (g)
- Sodium 93.95 (mg)
Indicative values for a portion of 85 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 50% dark chocolate
- 1/2 cup butter
- 3/4 cup granulated sugar
- 4 eggs (medium at room temperature, about 200 g)
- 1/3 cup all-purpose flour (or potato starch)
- 2 tbsp coffee (strong espresso)
- 1 tsp instant coffee
- Half vanilla bean
- 1/4 tsp salt
- 2 tsp butter
- 2 tsp sweetened cocoa powder
Tools
- 3 Bowls
- 1 Electric whisk
- 1 Scale
- 1 Spatula
Procedure
Prepare a strong espresso coffee, add the instant coffee, dissolve well, and let it cool while preparing the batter.
Cut the butter into cubes and the dark chocolate into small pieces, put them in a bowl and melt in the microwave, stirring every 30 seconds until you get a smooth and silky mixture. Alternatively, if you don’t have a microwave, melt them in a bain-marie.
Crack the eggs and separate the yolks and whites into two bowls.
Beat the egg whites to soft peaks, otherwise you will have difficulty incorporating them, and set aside.
Add the sugar, a pinch of salt, and vanilla to the yolks, beat them with the electric whisk until they are pale and frothy, which will take 7/8 minutes.
Add the melted chocolate to the beaten yolks using the whisk, then add the coffee and finally the flour; the mixture will become fairly stiff but by adding the egg whites the consistency will be perfect.
Add the egg whites to the mixture in 3 parts, folding with a spatula from the bottom upwards.
Butter and flour a 22 cm pan, pour the mixture inside, and bake the cake for 35/40 minutes at 338°F in a preheated oven. Do the toothpick test to check if it is done.
Take it out of the oven and let it cool.
The coffee tenerina cake is ready. I keep it in the fridge and serve it cold with a spoonful of whipped cream.
Tips
Storage
The coffee tenerina cake can be stored in the refrigerator for 4 days, but I assure you it will be gone much sooner!
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