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Moist and tender Chocolate Cake – Torta Tenerina

Moist and tender Chocolate Cake – Torta Tenerina

Torta tenerina is a delicious, soft and moist cake…every bite is a melting moment of pleasure. This chocolate cake is characterized by a thin and crunchy crust that hides a moist, and intensely chocolate-y heart. Sounds already good, eh?

The torta tenerina – meaning soft, tender – comes from Ferrara, in the wonderful region of Emilia-Romagna, but it is obviously eaten and loved everywhere in Italy! I first made it myself during university years – Bologna is not far from Ferrara, and I had the chance to visit this enchanting little town many times, and also to eat this cake over there.

I really recommend Ferrara if you like ancient proud cities with strong traditions and amazing food! The name of this cake is allegedly due to the love story between the king of Italy Vittorio Emanuele III and Elena Petrovich of Montenegro, his wife, in the last years of the XIX century. Their love story was legendary and Elena was apparently called the “the wife with a tender heart” , hence, the name tenerina or also montenegrina – from the name of her country of origin.

Well, this time I did not prepare this cake for a man, but for my dearest friend Carmen’s birthday! Different kind of love, but not less valuable! And I also decided to prepare a light mascarpone cream to accompany it. I can tell you that the combination is just great, the intense and strong chocolate flavor of the cake and the delicate taste of mascarpone are made for each other.

 

Curious about the ingredients? You’ ll be glad to hear that this exquisite cake requires just a few of them : butter, dark chocolate, eggs, (a little) potato starch and sugar.  No baking powder needed! Surely,  the lack of flour and the abundance of chocolate and butter gives to this torta its peculiar  and amazingly delicate texture. Make no mistake, this cake has nothing to do with brownies. It is much ligther, it almost melts in your mouth!

So, if you want to prepare a special cake to surprise your kids, your friends, your sweetheart…serve them a slice of this irresistible torta tenerina!

One last thing before starting : my mascarpone cream. To make it, I simply separated the whites from the yolks of 2 eggs, and I used a hand mixer to beat the yolks with 5 tablespoons of sugar. Then I added the mascarpone and I stirred the mixture with a wooden spoon.  As a next step, I beated the egg whites as well  until they formed stiff peakes and I transferred them together with the mascarpone mixture. Again I stirred with a spoon and I moved to the fridge until the moment of serving the cake.

And now, let’s start!

chocolate cake

 

Moist and tender Chocolate Cake – Torta Tenerina

Ingredients

7 oz (200 gr.) dark chocolate

1/2 cup + 1 tbsp (130 gr.) butter

4,4 oz(125 gr.) white sugar

4 eggs

3 tbsp potato starch

 

Method

Take the chocolate bar and break into smaller pieces. Put it in a double boiler and melt until creamy and smooth. At this point cut the butter in small pieces and add it to the chocolate until it also completely melts.

chocolate cake

Let the mixture cool : this is a very important step, or you risk to “cook” the eggs and sugar if you don’t wait.

While the chocolate and butter melt, separate in two different big bowls the egg whites from the yolks.  Add to the last ones the sugar and the potato starch and beat with a hand mixer until light and creamy (it can take a while, don’t worry if at first it looks like crumbles). Always beating, add little by little the chocolate/butter mixture until well incorporated.

chocolate cake

Beat the egg whites until they form stiff and firm peakes and fold them to the mixture, from the bottom to the top.

Preheat the oven at 180 C/ 356 F. Grease and line a springform tin of 23 cm (9 inches) diameter and pour the cake batter in it.

Bake in the oven for 25-30 minutes and then transfer to cool on a wire rack. Once cooled, move to a serving plate and sprinkle with powdered sugar.

 

chocolate cake

 

 

Everybody in my circle knows that I have a real sweet tooth, and you? If the answer is yes, then you might like this Limoncello Tiramisù or this Strawberry cheesecake!

And for more recipes and ideas, subscribe to my blog and meet me on Facebook, Pinterest and Instagram!

 

Moist and tender Chocolate Cake - Torta Tenerina

2017-09-21
: 8/10
: 30 min
: 30 min
: 1 hr
: Easy

Moist and tender on the inside, crunchy on the outside, the torta tenerina is an extremely easy and delicious chocolate cake to prepare!

By:

Ingredients
  • 7 oz (200 gr.) dark chocolate
  • 1/2 cup + 1 tbsp (130 gr.) butter
  • 4,4 oz(125 gr.) white sugar
  • 4 eggs
  • 3 tbsp potato starch
Directions
  • Step 1 Take the chocolate bar and break into smaller pieces.
  • Step 2 Put it in a double boiler and melt until creamy and smooth.
  • Step 3 At this point cut the butter in small pieces and add it to the chocolate until it also completely melts.
  • Step 4 Let the mixture cool.
  • Step 5 While the chocolate and butter melt, separate in two different big bowls the egg whites from the yolks.  
  • Step 6 Add to the last ones the sugar and the potato starch and beat with a hand mixer until light and creamy.
  • Step 7 Always beating, add little by little the chocolate/butter mixture until well incorporated.
  • Step 8 Beat the egg whites until they form stiff and firm peakes and fold them to the mixture, from the bottom to the top.
  • Step 9 Preheat the oven at 180 C/ 356 F.
  • Step 10 Grease and line a springform tin of 23 cm (9 inches) diameter and pour the cake batter in it.
  • Step 11 Bake in the oven for 25-30 minutes and then transfer to cool on a wire rack.
  • Step 12 Once cooled, move to a serving plate and sprinkle with powdered sugar.

 

 

 

 



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