Tenerina Cake Step by step

Our torta calling Tenerina is a cake with few ingredients, without yeast that has the particularity of remaining low and moist inside,  A dessert easy to make, with guaranteed success, perfect also for celebrating fathersand to exalt all its flavor try serving it with a delicate mascarpone cream , you will feel that goodness .. perfect for every occasion and for Father’s Day! and for more cake recipes click here.

Chopping and melting chocolate 

To prepare the Tenerina cake, begin to finely chop the chocolate  , then transfer it to a bowl placed in a pan with water (possibly the water should not come into contact with the bottom of the bowl or small pan in which you have poured the chocolate) and melt it in a bain-marie, stirring constantly  . Only when the chocolate is already melted, but not too hot, add the butter into small pieces and let it melt too, continuing to stir .Since the exact melting temperature of the chocolate is around 50 °, the butter should be added only when the chocolate is melted, making sure that it does not exceed its melting point (which is about 32 °), and thus avoiding that separate yourself. Let the chocolate and butter mixture cool, stirring it from time to time.

melted chocolate

Mixing Eggs with Sugar 

While resting the chocolate mix, separate the yolks from the whites in two different and capacious bowls. At this point add to the latter half of the sugar and whip them until the mixture is still and foamy .Keep the whipped egg whites to one side and pour the remaining sugar  into the egg yolks , then whip the mixture at moderate speed until the mixture is light and fluffy

creating the mixture

Adding eggs mix to the Chocolate bowl 

At this point, with the whips still in action, pour the chocolate mixture and the warmed-up butter and keep beating until you get a uniform compound. At this point add the beaten egg whites in several stages: first add about 1/3 of the egg whites , mixing with a spatula or with a whisk.

chocolate mixture

Last touch before baking the Tenerina Cake

Then incorporate the remaining egg whites this time stirring gently from bottom to top . Add the flour and stir always with a spatula making delicate movements from the bottom upwards until a smooth and uniform compound is obtained . At this point, butter and flour a 23 cm hinge mold (this will make it easier to remove the tender cake) and pour the freshly prepared dough inside. Bake in a preheated static oven at 180 ° for 30-35 minutes

Once baked let your cake soften before turning and sprinkle with icing sugar. If you enjoy this recipe you can try brownies.