Torta Tenerina
A dense and melt-in-your-mouth chocolate cake, originating from Ferrara, characterized by its thin, crackly crust hiding an extremely soft interior.
40 min
Medium
Italiana (Emilia-Romaña)
8 servings
The story behind
Torta Tenerina is, to me, the ultimate expression of the passion for chocolate. This dessert, also known as 'torta taccona' in Ferrara, has a fascinating history: it is said to have been created in honor of Queen Elena of Montenegro, wife of King Victor Emmanuel III, known for her sweet and 'tender' character. What fascinates me most is how such a short list of ingredients—basically chocolate, butter, eggs, sugar, and just a touch of flour—can create such a magical texture. It is a dessert that allows no disguises; the quality of the chocolate is the absolute star. Every time I prepare it and see that brittle surface crack, I know I am about to enjoy something truly special.
Instructions
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1Melt the chocolate together with the butter in a double boiler and let it cool slightly.
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2Beat the egg yolks with half the sugar until pale, then incorporate the chocolate mixture.
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3Whip the egg whites with the remaining sugar until stiff peaks form and gently fold them into the chocolate mixture.
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4Sift the flour over the mixture and combine everything using folding movements to maintain the air.
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5Pour into a greased mold and bake at 180°C for about 25 minutes; it should remain moist inside.
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