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The Tenerina cake from Ferrara is a chocolate specialty, featuring a crunchy crust and soft, moist interior.
This exquisite Tenerina cake balances the crunchiness of its exterior with the softness of its interior. Made with quality chocolate and simple ingredients, it creates a unique layered structure that every bite reveals. It’s perfect for any dessert occasion!
Instructions
- 1
To prepare the Tenerina cake, start by finely chopping the chocolate, then transfer it to a bowl placed in a saucepan with water (preferably the water should not come into contact with the bottom of the bowl or the saucepan in which you poured the chocolate) and melt it in a bain-marie, stirring constantly. Only when the chocolate has already melted, but is not too hot, add the butter in pieces.
- 2
Let the butter melt as well, continuing to stir. Since the exact melting temperature of 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 preventing it from separating. Let the chocolate and butter mixture cool slightly, stirring it from time to time, and in the meantime, separate the yolks from the whites in two different, large bowls. At this point, add half of the sugar to the latter and whisk until you obtain a firm and frothy mixture.
- 3
Set the whipped egg whites aside and pour the remaining sugar into the yolks, then whisk everything at moderate speed until you obtain a light and frothy mixture. At this point, with the whisk still in action, pour in the chocolate and butter mixture, which is now lukewarm.
- 4
Continue beating until you obtain a uniform mixture. At this point, add the whipped egg whites in several steps: first add about 1/3 of the egg whites, mixing with a spatula or a whisk.
- 5
Then incorporate the remaining egg whites, this time mixing gently from the bottom up. Add the flour, previously sifted, and mix always with a spatula, making gentle movements from the bottom up.
- 6
You should obtain a smooth and uniform mixture. At this point, butter and flour a 24-26 cm springform pan (this will make it easier to unmold the Tenerina cake) and pour the mixture you just prepared into it (17-)
- 7
Bake in a preheated static oven at 180° for 25 minutes (it is not recommended to use a convection oven, as it may overcook the outside of the cake and undercook the inside).
- 8
Once baked, let your Tenerina cake cool before unmolding it. Decorate with powdered sugar and serve.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
Crafting the Tenerina cake requires meticulous attention to detail, ensuring an authentic blend of intense chocolate flavor and delicate 00 flour. Each bite is a delightful experience! This traditional Italian creation differs in its careful layering technique compared to other chocolate cakes, offering a more complex texture profile. Enjoy your rich and satisfying dessert!
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