Torta tenerina recipe
Torta tenerina recipe is a moist and thin chocolaty cake with a crunchy crust on top. It is super easy to make and insanely delicious. It is a perfect dessert to serve for breakfast snacks or as an after-dinner dessert along with ice cream or mascarpone.
Servings: 6 people
Calories: 447kcal
Equipment
- 1 Small saucepan and a Medium Bowl for the bain-marie
- 1 Stand Mixer alternatively, it can be done even with hand electric mixer
- 1 Baking paper foil
- 1 Cake tin 20 cm Ø springform
- 1 Spatula to fold the ingredients
Ingredients
- 200 gr dark chocolate with at least 70% cocoa chopped in chunks
- 100 gr unsalted butter cut it into chunks
- 4 medium eggs at room temperature
- 1 pod vanilla seed
- 150 gr caster sugar
- 35 gr cornstarch make sure to sift the flour before use it
- 1 pinch salt for me Maldon salt
Decoration
- 2 teaspoon cocoa powder
Instructions
- Preheat the fan oven to 170°C, 350°F, 4 Gas Mark. Grease the tin and cover it with baking paper.
- Melt the chocolate and the butter in the bain-marie method*. Simmer at a lower heat until the mixture is melted. Stir often and set aside once done to cool it off.
- Separate the egg yolk from the egg white. Add the egg yolk, vanilla seeds, and sugar in a stand mixture. Whip on medium speed until the mixture is thick and pale.
- Whip the egg white in a stand mixer on medium speed until soft peaks.
- Fold carefully, the melted chocolate mixture in the whipped yolks with a spatula. Once is well combined, start adding a spoon at the time the whipped egg whites and carefully fold from the bottom to the top.
- Add the salt, and the cornstarch one spoon at a time in the batter and again fold gently until well combined.
- Pour the batter into the tin, level up the mixture with the back of the spoon, and bake for 25 minutes*. The cake is ready when the top is dry and slightly cracking, and the toothpick comes slightly wet.
- Once cooled off, remove it from the tin and dust the top with some cocoa powder.
Notes
*Bain-marie - use a medium heatproof bowl over a small saucepan. Fill the smaller pan with water making sure that the water will touch the bowl. While filling the medium heatproof bowl with butter and chocolate. The steam will do the trick.
*Baking time - as every oven is different the baking time may vary. In the event of this, I advise you to check if the tenerina is ready after 25 minutes and to look for the signs.
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