Description
Tenerina Cake is a rich and moist Italian chocolate cake with a delicate meringue crust. Made with dark chocolate, butter, eggs, and sugar, this cake boasts a fudgy interior and a slightly crispy exterior, creating a perfect balance of textures. It is simple to prepare using a bain-marie to melt the chocolate, whisking egg yolks and whites separately, and baking to perfection. This dessert is ideal for chocolate lovers who appreciate a dense yet tender cake with an elegant cracked-surface finish.
Ingredients
Chocolate Mixture
- 200 gr dark chocolate
- 100 gr butter
- 3 tbsp milk (extra, lukewarm)
- 40 gr all-purpose flour
Egg Mixture
- 4 eggs (separated yolks and whites)
- 150 gr sugar (divided equally for yolks and whites)
- Pinch of salt (for egg whites)
To Garnish
- 1 tbsp powdered sugar
- Optional: unsweetened cocoa powder
Instructions
- Prepare the Chocolate: Finely chop the dark chocolate and place it in a heatproof bowl set over a pot of boiling water (bain-marie). Stir gently until the chocolate is completely melted.
- Add Butter: Add the butter pieces to the melted chocolate, stirring carefully with a wooden spoon until the mixture is smooth and lump-free.
- Cool Mixture: Remove the bowl from the heat and let the chocolate-butter mixture cool down while stirring occasionally.
- Separate Eggs: Separate the egg yolks and whites into two large mixing bowls, ensuring no yolk contaminates the whites to enable proper whipping.
- Add Sugar: Divide the sugar equally between the yolks and whites bowls.
- Whip Yolks: Use an electric mixer to beat the yolks and sugar for 3-4 minutes until the mixture doubles in volume and is pale.
- Combine Chocolate and Yolks: Pour the cooled melted chocolate into the whipped yolks and mix on low speed or with a whisk until smooth and even.
- Add Milk and Flour: Gradually add the lukewarm milk a little at a time, then gently incorporate the all-purpose flour until just combined.
- Whip Egg Whites: Beat the egg whites with sugar and a pinch of salt until stiff peaks form—test by inverting the bowl to ensure they don’t fall out.
- Fold Whites into Mixture: Carefully fold the whipped egg whites into the chocolate mixture using gentle upward motions to avoid deflating the air in the whites. Mix only until just combined.
- Prepare Pan: Butter and flour a springform pan or line it with parchment paper. Pour the batter into the pan and smooth the surface lightly with a spatula.
- Bake: Preheat a static oven to 350°F (176°C). Bake the cake for 35-40 minutes. Avoid opening the oven too early to allow proper rising.
- Monitor Baking: If the cake turns golden brown, move it to a lower rack to prevent burning. After 30-35 minutes, perform the toothpick test; a moist texture inside is acceptable as the cake is meant to be moist.
- Check for Doneness: The cake is ready when the surface cracks and looks like cracked meringue. If too gooey, bake a few minutes longer but watch carefully.
- Cool and Garnish: Remove the cake from the oven and let it cool completely. Dust with powdered sugar and optionally with unsweetened cocoa powder for an enhanced chocolate flavor.
Notes
- Make sure no yolk mixes with egg whites to ensure proper volume when whipping.
- Use a gentle folding technique to keep the batter airy and light.
- Do not open the oven door in the first 30 minutes to help the cake rise properly.
- The cake should have a moist interior; a toothpick may come out slightly moist, which is normal.
- Use a springform pan for easier removal of this delicate cake.
- For a deeper chocolate flavor, garnish with a combination of powdered sugar and unsweetened cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
