CREAMY QUICK TENERINA CAKE, a typical Ferrara chocolate cake without yeast that you can make in no time, perfect for breakfast or a snack.
A dessert that is very simple to prepare without a mixer and so delicious. It remains low, moist, and soft. I made it a bit thicker, but it’s truly exquisite. The chocolate tenerina cake is perfect for breakfast, and also great after dinner.
I’ve made it many times in different versions but never simply in its original recipe, so today I decided to make the tenerina cake like this but leaving it a bit thick in a slightly smaller mold. What can I say, it disappeared immediately.
Join me in the kitchen. Today there’s chocolate tenerina cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5.3 oz 55% dark chocolate
- 5 tbsp Butter
- 2 tbsp All-purpose flour
- 2 Eggs
- 2 oz Sugar
Preparation
Melt the chocolate in a double boiler. When it is almost melted, remove it from the stove and add the butter cut into cubes.
Continue stirring until the butter has melted.
Add one egg and one tablespoon of flour and mix with the spoon.
Then add the other egg with the flour and sugar, and keep mixing.
Pour the mixture into an 18-20 cm (about 7-8 inches) cake pan; the cake should be low. My cake was a bit thick and in an 18 cm pan.
Bake in preheated oven at 350°F and cook for 18-20 minutes.
Remove from the oven and let it cool before cutting.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
Arte in Cucina recommends
Creamy quick tenerina cake, typical Ferrara chocolate cake without yeast.
If you want to vary, you can make it with the addition of coconut HERE
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