Torta Tenerina (Tenerina Cake) is a chocolate cake typical of the city of Ferrara (Emilia Romagna region), also called “Torta Taclenta”, in the dialect of Ferrara, because the dough remains a bit sticky.
It is a chocolate cake without yeast, which outside fragments easily, but remains soft and melted inside, and that will amaze you with its delicacy. To enhance all its flavor try serving it with a delicate Mascarpone Cream, you will feel that goodness…
Follow this recipe for a perfect and authentic Torta Tenerina (Tenerina Cake).
In a saucepan, melt the chocolate in a bain-marie with the butter.
In a separate bowl, add the egg yolks with sieved sugar, flour and vanillin together. Mix well and avoid creating lumps.
Add the warm melted chocolate to the newly formed mixture.
Whisk the egg whites until stiff, adding a dash of lemon juice. Add the egg whites very gently to the mixture with movements from the bottom upwards using a small stick of silicone to prevent them from coming apart.
Mix everything well until you have formed a homogeneous mixture to be poured into a 22 cm long, buttered and floured cake tin.
Cook the cake at 180 ° C for 30/40 minutes.
Once baked and cooled, decorate the cake with icing sugar.
The secret to the success of this cake lies precisely in the cooking that must leave the crunchy cake on the surface and a little wet inside. Since not all the ovens are the same, a little secret to understand when your cake is ready is to check when the crust is formed on the surface: this is the time to take it out.
Keep the tender cake for 3-4 days under a glass bell. It can be frozen.
To get an even more intense taste, sprinkle the cake with some cocoa. For a quicker recipe you could substitute mascarpone cream with whipped cream… but we suggest you the first version!
For a gluten-free version use the same dose of rice flour.