Torta Tenerina

Ingredients

• 200 g Dark chocolate (55% cocoa content, finely chopped)
• 100 g Butter (cut into small pieces)
• 4 Eggs (medium size, separated into yolks and whites)
• 150 g Sugar (divided)
• 50 g All-purpose flour (type 00, sifted)
• Powdered sugar (for dusting)

Steps

1. 1

   Finely chop 200g of dark chocolate and place it in a bowl set over a pan of simmering water (bain-marie). Ensure the bottom of the bowl does not touch the water.

2. 2

   Melt the chocolate completely, stirring constantly. Once melted but not excessively hot, add 100g of butter pieces and stir until fully incorporated and melted.

3. 3

   Remove the chocolate-butter mixture from the heat and let it cool slightly, stirring occasionally. Meanwhile, separate the 4 eggs, placing yolks and whites into two different large bowls.

4. 4

   Add half of the sugar (75g) to the egg whites and whip them until they form stiff, glossy peaks.

5. 5

   Add the remaining half of the sugar (75g) to the egg yolks and whisk at moderate speed until the mixture is pale and fluffy.

6. 6

   With the whisk still running, slowly pour the lukewarm chocolate-butter mixture into the egg yolk mixture. Continue whisking until the batter is uniform.

7. 7

   Gently fold in about 1/3 of the whipped egg whites into the chocolate batter using a spatula or whisk to lighten the mixture.

8. 8

   Incorporate the remaining egg whites, folding very gently from bottom to top with a spatula to avoid deflating the air.

9. 9

   Add 50g of sifted flour to the batter, folding gently from bottom to top until the mixture is smooth and uniform.

10. 10

    Preheat a static oven to 180°C (350°F). Grease and flour a 24-26 cm springform cake tin.

11. 11

    Pour the batter into the prepared tin and bake for 25 minutes. Avoid using a convection (ventilated) oven as it may overcook the outside while leaving the inside too raw.

12. 12

    Once baked, remove from the oven and let the cake cool completely in the tin before unmolding. Dust with powdered sugar before serving.

Notes

In the local Ferrarese dialect, this cake is also known as 'Torta Taclenta' (sticky cake) due to its moist, dense interior. It is naturally low in flour and contains no leavening agents like baking powder. Ensure the butter is added only after the chocolate has melted to prevent the fats from separating.

Nutrition per serving

• dessert
• chocolate
• Italian
• baked
• vegetarian
• cake