Tenerina cake is an Italian chocolate-based cake typical of the city of Ferrara.
It is simply delicious with its soft heart and its crunchy surface.
To prepare it, you don’t need any yeast.
I confess I discovered this cake on the web: it cached my attention for its simplicity (and tasty appearance!).
I read different versions of this recipe and eventually I created my own version: I cannot say my cake is like the Ferrara-one, because I never had the opportunity to taste the “original one”, but I can assure you that my cake was great!
I only want to give you an additional suggestion: as the cake is chocolate-based, choose a good-quality chocolate and not the cheapest one: it will make the difference! 😉
Ingredients for a 22-24 cm 8.5-9.5 inch mold:
100 g of butter
200 g of chocolate
2 tbsp milk
150 g sugar
50 g plain flour
A pinch of salt
Chop the butter and chocolate, place in a bowl and melt in a bain marie or in the microwave (1000 W for 1½ minutes). Mix well until you have a smooth cream. Separate the yolks from the whites. Beat the egg yolks with half the sugar until they are light and fluffy. Add the melted chocolate and continue whisking. Separately, whip the egg whites with the remaining sugar and a pinch of salt tuntil stiff peak. Gently fold the egg whites into the yolks, with the blade of your spatula, slice down through the middle, scoop from the bottom of the bowl, and fold over on top. Add the flour and mix well. Grease and flour a cake tin and pour in the batter. Bake in a preheated oven at 180C/350F/Gas mark 4 for about 25 to 30 minutes. Allow to cool and enjoy. When stored under a dome, Tenerina cake will keep for 3-4 days.