Pumpkin Tenerina

Pumpkin Tenerina Cake is an autumnal variant of the classic Tenerina, typical of the city of Ferrara. The pumpkin brings a sweet and moist note that blends perfectly with the soft and moist consistency of this chocolate cake.

Ingredients

• 300 g of cleaned pumpkin
• 200 g of dark chocolate
• 100 g of butter
• 100 g of sugar
• 3 eggs
• 50 g of flour
• 1 pinch of salt
• 1 teaspoon of baking powder
• Icing sugar for decorating
• Butter and flour for the mold

Preparation

1. To begin, cook the pumpkin by steaming or baking until it becomes soft. After that, blend it until you get a smooth puree and let it cool down.
2. Preheat the oven to 180 °C and prepare a mold about 20 cm in diameter by buttering and flouring it.
3. Melt the chocolate in a bain-marie or microwave, add the butter in pieces and mix until you have a smooth mixture.
4. In a bowl, separate the yolks from the whites. Whip the whites until stiff with a pinch of salt.
5. In another bowl, whisk the yolks with the sugar until you get a frothy and light mixture.
6. Add the pumpkin puree to the yolks and mix well.
7. Incorporate the melted chocolate and butter into the mixture of pumpkin and yolks, mixing gently to combine.
8. Sift the flour with the baking powder and add it to the mixture, being careful to mix gently so as not to deflate it.
9. Finally, gently fold in the whipped egg whites, being careful not to deflate them.
10. Pour the batter into the prepared mold and bake for about 20-25 minutes. The Tenerina should stay soft and moist in the center.
11. Remove the cake from the oven and let it cool completely before dusting it with icing sugar.

Curiosity

The Tenerina cake gets its name from the tenderness of its interior, which is particularly soft and almost “moist”. The traditional version does not include the addition of pumpkin, but this ingredient, especially in autumn, makes it even softer and provides a pleasant seasonal flavor. Moreover, pumpkin is rich in vitamins and makes the dessert slightly healthier.