Tenerina, the softest chocolate cake, was our entry for a collaboration on IG, #chocolateaddictlovers. Indeed, who doesn’t like chocolate?
The characteristic of this cake is the crunchiness on top and the softness inside.
Tenerina is the perfect dessert for your next comfort-food dinner, the right match for your next coffee or tea with your friends, the snack your children want to find in the pantry room.
The origins of this delicious cake come from the Italian Region Emilia Romagna. In particular, Ferrara is the city where they say the Tenerina, the softest chocolate cake, was born.
Moreover, in Ferrara dialect the name refers to a “sticky” cake, because the humidity inside makes it really stick to your fingers.
Ingredients
- • 1 1/4 cup chocolate (we love the 70%)*
- • 1 stick unsalted butter
- • 3/4 cup sugar
- • 3 medium eggs
- • 2 Tbsp whole purpose flour (or potatoes starch for a gluten free recipe)
Instructions
- Preheat the oven to 355 F;
- In a bowl, beat the yolks with the sugar until it smooths;
- In another bowl, beat the whites until stiff;
- Mix the chocolate and butter with the yolks and sugar, add the flour;
- Slowly mix the whites with the dough;
- Bake for 20 minutes;
- If you wish, dust the cake with powdered sugar or cocoa powder.
Notes
*in San a Diego I buy only @eatbeyondgood chocolate from Madagascar
The love story behind Tenerina, the softest chocolate cake
As always when we talk about chocolate, there is a nice love story behind!
The legend says that the King of Italy Vittorio Emanuele III fell in love with Elena Petrovich from Montenegro. The two met in Venice, at the Fenice Theatre during the International Arts Expo, and got married on October 24th 1896.
The Royals were deeply in love, and King Vittorio wanted to create a sweet cake with a tender heart, like his wife’s one. That’s how the Tenerina was born, for our palate to enjoy!
Tenerina, the softest chocolate cake recipe calls for very basic ingredients: eggs, chocolate, and a dust of flour.
Also, you can make it gluten free with potatoes starch instead. Just do not overcook it, otherwise you miss the soft part inside.
We’re happy to be back after a long summer break, and there’s nothing better than starting with a chcolate recipe!
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Ciao!
Martina and Elisa
