Tenerina Chocolate Cake: it is a Ferrara chocolate dessert. Its characteristic that also makes it irresistible, is the creaminess inside, a moist and melt-in-your-mouth consistency, while the outside on the surface creates a crust similar to meringue, very fragile in fact you will find many cracks (it's normal that's right!), it is truly exceptional! Perfect for breakfast with a hot cappuccino or red fruit tea!
Ingredients for one 20-22 cm cake pan
- 200 gr of 50% dark chocolate
- 120 grams of granulated sugar
- 90 gr of butter
- 50 grams of flour 00
- 4 eggs
- 1/2 sachet of vanillin (or grated zest of 1 orange)
- a pinch of salt
- powdered sugar on the surface
How to make the Tenerina Cake ⬇ VIDEO
Let's start by melting the dark chocolate, put 2 fingers of water in a saucepan and the pieces of chocolate in a slightly smaller saucepan to place on the other, low heat and let the chocolate melt completely by turning with a spatula.
As soon as it has melted, remove from the heat, remove the saucepan with the water and add the melted chocolate butter cut into small pieces. We turn and wait for the butter to melt too.
Let it cool to room temperature, in the meantime take two large bowls and divide the reds from the whites of the 4 eggs, add half of the egg whites to the bowl caster sugar then about 60 gr, and in the bowl of egg whites the remaining half of sugar, plus in the egg whites we put a pinch of salt.We assemble with an electric mixer starting with the egg whites, and then whisk the egg yolks until they become frothy. At this point the chocolate will be cold enough, we mix again to make it cool more if necessary, and add the melted chocolate to the turli, we also add the half a sachet of vanillin (or the grated rind of an orange) and stir with the spatula.Then add the egg whites whipped until stiff, turning from bottom to top so as not to dismantle the egg whites too much. Finally we add i 50 grams of flour (it is not necessary to sift it as it is so small), we always turn by incorporating air, therefore from bottom to top.Now we line the pan of 20 or 22 cm (the one in photos and videos is 20 cm), using the greaseproof paper, to make the parchment paper adhere just a little butter on the pan, then add the parchment paper disc to the base, and cut a long strip to line the sides of the pan as well.We pour the mixture into the pan and bake in oven static preheated at 170 ° for 25 minutes approximately. At 20 minutes, we begin to check the inside of the cake with a toothpick, which must be moist, not dry! And here is yours Tenerina Chocolate Cake, let me know if it's not very good!
Tenerina creamy chocolate cake
Enjoy your meal!