Tenerina Cake

The Tenerina cake is a traditional dessert from Ferrara, known for its crispy surface and a soft and moist heart reminiscent of the texture of a brownie. Here is the recipe to prepare a classic Tenerina cake:

Ingredients

• 200 g of dark chocolate
• 100 g of butter
• 100 g of sugar
• 3 eggs
• 50 g of all-purpose flour
• A pinch of salt

Preparation

1. Start by melting the chocolate in a double boiler, together with the butter. Once the chocolate and butter are melted and well combined, let the mixture cool down a bit.
2. In the meantime, separate the yolks from the whites. Whip the yolks with the sugar until you get a light and foamy mixture.
3. Add the melted and cooled chocolate to the yolk and sugar mixture, stirring gently.
4. Add the sifted flour and a pinch of salt, mixing well all the ingredients without deflating the mixture.
5. Whip the egg whites to firm peaks and gently fold them into the rest of the batter, using a spatula and movements from the bottom up so as not to deflate them.
6. Pour the mixture into a cake pan lined with parchment paper and level the surface.
7. Bake in a preheated oven at 180 °C (356 °F) for about 20-25 minutes. The Tenerina cake must remain moist inside, so be careful not to overbake it.
8. Remove the cake from the oven and let it cool down before serving.

Curiosity

The Tenerina cake gets its name from the softness of its inside; its particular texture is due to the short baking time that leaves the heart almost creamy. This dessert is particularly loved in the Emilia-Romagna region and is often accompanied by a dusting of powdered sugar or served with a scoop of ice cream.

I hope this recipe is useful to you and that your Tenerina cake turns out delicious! If you need advice on baking or suggestions for variations on the recipe, I am here to help.