The tender cake is a Sweet typical of the city of Ferrara, which thanks to its gluttony has conquered the whole country … in fact, no one can resist a slice of this fantastic chocolate cake! Will it be thanks to the fragrant external crust or its melting consistency in the mouth with every sip? We fell in love with both, but one thing is certain: its intense flavor of chocolate everyone agrees! The tenerina cake is a cake with few ingredients, without yeast which has the particularity of remaining low and moist inside, just as the name suggests: in the Ferrara dialect it was also called “Torta Taclenta”, which in Italian means sticky.
A simple dessert to make, with guaranteed success: to bring out all its flavor try serving it together with a delicate one mascarpone creamyou will feel that goodness .. perfect for any occasion and for father’s Day!
Here are other versions to try:
Read the recipe in English
To prepare the tenerina cake, start by finely chopping the chocolate 1then transfer it to a bowl placed in a pan with water (if possible the water should not come into contact with the bottom of the bowl or saucepan in which you poured the chocolate) and melt it in a bain-marie, stirring constantly 2. Only when the chocolate has already melted, but not too hot, add the butter cut into pieces 3.
Let this melt too while continuing to mix 4. Since the exact melting temperature of chocolate is around 50°, the butter should be added only when the chocolate has melted, making sure that it does not exceed its melting point (which is around 32°), and thus avoiding separate. Let the chocolate and butter mixture cool, stirring it from time to time, and in the meantime separate the yolks from the whites in two different and large bowls. At this point add half of the sugar to the latter 5 and whip them until the mixture is firm and frothy 6.
Set aside the whipped egg whites and pour the remaining sugar into the yolks 7then whip everything at moderate speed until the mixture is clear and frothy 8. At this point, with the whisk still in action, slowly pour in the now lukewarm chocolate and butter mixture 9.
Keep beating until you get a uniform mixture 10. At this point, add the whipped egg whites in several stages: initially add about 1/3 of the egg whites 11 mixing with a spatula 12 or with a whisk.
Then incorporate the remaining egg whites this time mixing gently from bottom to top 13. Add the previously sieved flour 14 and always mix with a spatula making delicate movements from bottom to top 15.
You will have to obtain a smooth and uniform mixture 16. At this point, butter and flour a 24-26 cm springform pan (this will make it easier to take the torte from out of the mold) and pour the freshly prepared mixture into it (17-18). Bake in a preheated static oven at 180° for 25 minutes (the use of a convection oven is not recommended as it could cook the outside of the cake too much and the inside too little).
Once baked 19 let your cake cool down before unmolding it. Decorate with icing sugar 20 and serve 21.
