Torta tenerina (Moist chocolate cake)

Name: Torta tenerina (Moist chocolate cake)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: Dark chocolate 1 &frac23; cup; Butter ½ cup; Eggs medium 4; Sugar 0.65 cup; Type 00 flour 3 ½ tbsp; Powdered sugar to taste

395

Calories per serving

Vegetarian

Energy Kcal 395
Carbohydrates g 45.2
of which sugars g 40.4
Protein g 5.6
Fats g 21.3
of which saturated fat g 12.01
Fiber g 0.5
Cholesterol mg 133
Sodium mg 42

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 8 persone
Cost: Average
Note + cooling time

PRESENTATION

Rich chocolate flavor in the Torta Tenerina instantly grabs attention—this delicious flourless chocolate cake is known for its deep, intense taste and signature light, crackly crust. The center is fudgy, moist, and so soft it almost melts...exactly what you want from a great Italian chocolate cake recipe. Shiny, with a nice dark color and an inviting top that looks good on any table, Torta Tenerina is a favorite whenever chocolate lovers gather. Since it works for all kinds of celebrations, birthdays, family weekends, and really just any time you want a truly good rich chocolate dessert, there’s a reason it keeps showing up in home kitchens. The appeal lies in how it combines a special treat feeling with familiar, kid-friendly sweetness—lots of families pick this over regular cakes when everyone wants big chocolate flavor.

Busy families always look for a reliable gluten-free chocolate dessert that’s a crowd-pleaser, and Torta Tenerina is absolutely one people ask for again. Friends and kids love the tender bite that’s got a good blend of chewy and fluffy (think chewy on the inside but not heavy), so it feels like something special but not fussy. It’s simple to serve—on its own, dusted with a sprinkle of sugar, or sliced up with fresh berries or whipped cream for parties (or vanilla ice cream if you want REALLY delicious). The texture stays fudgy even after a day or two, which means leftovers never go to waste in our house. Flexible for brunch, weeknights, or even date night at home—it works any way you slice it. Home bakers trust this as a dependable American chocolate cake when needing something chocolatey, satisfying, and sure to get the family excited. Great for picnics, little treats after dinner, or milestone celebrations. Torta Tenerina is one of those indulgent cakes that quickly becomes a family tradition—simple, rich, and always welcome around the table.

INGREDIENTS

395

Calories per serving

Ingredients for a 9-inch (23 cm) diameter cake pan: Dark chocolate 1 ⅔ cup (200 g); Butter ½ cup (100 g); Eggs 4 - medium; Sugar 0.65 cup (150 g); Type 00 flour 3 ½ tbsp (50 g)

For dusting: Powdered sugar to taste

Preparation

How to prepare Torta tenerina (Moist chocolate cake)

To prepare the cake, finely chop the chocolate 1, then transfer it to a bowl in a pan with water (the water should not come into contact with the bottom of the bowl or pot in which you poured your chocolate) and melt in a bain-marie, stirring continuously 2. When the chocolate has melted, but is not too hot, add the chopped butter 3

and let it melt while continuing to stir 4. Since the exact melting temperature of chocolate is around 120° F (50° C), the butter should only be added when the chocolate has melted, making sure that it does not exceed its melting point (which is about 90° F, or 32° C), and thus preventing it from separating. Let the chocolate and butter mixture cool, stirring occasionally. In the meantime separate the yolks from the egg whites in two separate large bowls. Add the sugar to the egg whites 5 and beat them until a firm, frothy mixture is obtained 6.

Set the beaten egg whites aside and pour the remaining sugar into the yolks 7, then beat them at a moderate speed until you obtain a clear, frothy mixture 8. While continuing to blend, pour in the now lukewarm chocolate and butter mixture 9,

and keep mixing until a uniform texture is obtained 10. Add the whipped egg whites in several stages: initially add about 1/3 of the egg whites 11 stirring with a spatula 12 or whisk.

Then incorporate the remaining egg whites by gently stirring from the bottom up 13. Sprinkle in the flour 14 and stir with a spatula, using gentle movements from bottom to top 15

until smooth and uniform 16. Grease with butter and sprinkle some flour a 9-inch (23 cm) springform cake pan (this will make it easier to remove the soft cake), and pour in the freshly prepared dough (17-18). Bake in a static oven preheated to 355° F (180° C) for 30-35 minutes (we do not recommend the use of a ventilated oven, as it could cook the cake unevenly).