Chocolate Cake (Tenerina)
10 servings
50 minutes
The chocolate cake Tenerina is a true gastronomic treasure of Italian cuisine, originating from the charming city of Ferrara. Its history dates back to the early 20th century when it emerged as a refined treat for true chocolate lovers. This dessert stands out with its incredible texture—a slightly crispy crust and a delicate, almost creamy center. The deep, rich flavor of dark chocolate harmoniously blends with the light sweetness and airiness of the batter. Tenerina is traditionally served as a standalone treat, accompanied by a cup of aromatic coffee or a glass of dessert wine. In Italy, this cake symbolizes comfort and family traditions; it is made for special occasions and celebrations. The simplicity of ingredients and preparation techniques make it accessible even for novice bakers, while the pleasure from its taste is unforgettable.
1
Melt pieces of chopped chocolate in a double boiler. Cut the butter into cubes and slowly add them to the chocolate mixture until smooth. Then remove the pot from the heat and let the mixture cool slightly.
- Dark chocolate: 200 g
- Butter: 100 g
2
Separate the yolks from the whites. Whisk the yolks with half the sugar until the mixture is fluffy. Add the chocolate mass, milk, and flour, and mix everything well.
- Sugar: 150 g
- Chicken egg: 3 pieces
- Milk: 3 tablespoons
- Wheat flour: 60 g
3
Separately mix the egg whites, a pinch of salt, and the remaining sugar, whisking until frothy. Then, gently fold the mixture into the chocolate mass (or dough) using a wooden spatula, stirring.
- Salt: pinch
- Sugar: 150 g
4
Grease the cake pan (24cm) with butter, dust with flour, and pour in the chocolate mixture.
- Butter: 100 g
- Wheat flour: 60 g
5
Bake in a preheated oven at 180 degrees for 25-30 minutes, then turn off the oven and let the cake cool with the door slightly open. Once the cake has cooled, carefully remove it from the mold and sprinkle with powdered sugar.
- Powdered sugar: to taste