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Torta Tenerina Recipe

Torta Tenerina Recipe
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★★★★★

4.9 from 21 reviews

Torta Tenerina is a decadent Italian chocolate cake known for its rich, fudgy center and delicate crust. This dessert combines dark chocolate and butter melted to perfection, blended with fluffy eggs and a touch of flour to create a luscious texture that melts in your mouth. Ideal for chocolate lovers, it’s simple to make and perfect for cozy gatherings or special occasions.

Ingredients

Scale

Chocolate Mixture

  • 200g dark chocolate
  • 100g unsalted butter

Wet Ingredients

  • 3 large eggs
  • 150g granulated sugar

Dry Ingredients

  • 2 tablespoons all-purpose flour
  • A pinch of salt

Finishing

  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper to ensure easy removal after baking.
  2. Melt Chocolate and Butter: In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate and unsalted butter together, stirring until the mixture is smooth and glossy. Remove from heat and let it cool slightly.
  3. Whisk Eggs and Sugar: In a separate bowl, whisk the eggs with granulated sugar until the mixture becomes pale and fluffy, indicating ample air incorporation for lightness.
  4. Combine Mixtures: Gradually fold the melted chocolate and butter mixture into the egg and sugar mixture, being gentle to maintain the airy texture.
  5. Add Dry Ingredients: Sift the all-purpose flour and a pinch of salt into the combined mixture. Fold carefully to keep the batter light and avoid overmixing.
  6. Pour and Bake: Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for about 25 minutes, or until the edges are set but the center remains soft and fudgy.
  7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired before serving.

Notes

  • Use high-quality dark chocolate (around 70% cocoa) for the best flavor.
  • Do not overbake; the center should remain soft and fudgy to achieve the traditional torta tenerina texture.
  • Line the pan with parchment paper to prevent sticking and make removal easier.
  • Serving warm enhances the gooey texture, but it can also be enjoyed at room temperature.
  • You can add a splash of vanilla extract or a pinch of espresso powder to deepen the flavor, if desired.

Nutrition

Keywords: Torta Tenerina, Italian chocolate cake, fudgy chocolate cake, easy chocolate dessert, classic Italian dessert

Find it online: https://maicook.com/torta-tenerina-recipe/