Torta tenerina is one of my favorite desserts! It's originally from Ferrara, in the central part of Italy. It's a delicious cake to eat both during warmer days with fresh berries or ice cream, or during colder days with warm vanilla custard or simply warm out of the oven.
If you are looking for an easy and delicious #chocolatedessert recipe, this is one to save!
Ingredients
50g whole wheat flour or plain
100g coconut oil (or butter)
200g dark chocolate
150g brown sugar (or regular sugar)
4 eggs
Let's get baking
Melt the dark chocolate with coconut oil or butter (make sure it doesn't overheat, needs to be super slow and you will need it to cool down to room temperature)
Whisk 4 egg whites with 75gr of sugar and let sit
In the meantime, whisk 4 egg yolks with 75gr of sugar
Then add in the coconut oil or butter & chocolate mix to the egg yolks while you keep whisking
Finally, add in the firm egg whites with a spatula or wooden spoon, moving slowly from the bottom up
Lastly mix in 50gr of flour little by little
Pour in a baking tray or tin (should be 23cm diameter if using a round one)
cook in static oven 180 degrees for 35 minutes
Serving & storing
Serve with your favorite fruit, ice cream or vanilla custard cream. I also love it plain with nothing on the side. Store in airtight container or covered very well with foil up to 3 days
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