Since the time I've been living in Bologna, almost 2 years now, never did I ever doubt the origin of the lip-smacking 'Torta Tenerina'. An Italian version of the flourless chocolate cake, torta tenerina, for me, was a delicate and decadent dessert that matched perfectly with the indulgent food culture of Bologna. Oh, how sweetly I was mistaken!
Thanks to doing some research for this post, I discovered that the much loved and served torta tenerina in Bologna, is not actually Bolognese. Dating back to the early 20th century, this light, moist and tender chocolate cake was made in honour of queen Elena Petrovich, the new wife of Italian King Vittorio Emanuele III by pastry chefs from Ferrara.
"Made using just 5 ingredients, this cake is super easy to make"
Once baked, you get a delicious crunchy exterior with a crisp film and a gooey, chocolatey, melt-in-your-mouth interior! The whisked egg whites help in creating the crisp exterior, while the yolks and the butter keep the interior moist and tender.
I like to serve it with a dallop of 'crema al mascarpone', another ingenious Italian creation using eggs and mascarpone. It makes the perfect accompaniment to most of the chocolatey desserts, like this one.
I'm a hoarder and major consumer of fruits, especially during summers. I absolutely love them! But at times, being the only one relishing them, it's a tough challenge to consume around 4-5 kgs per week :p
And so, I try to be innovative.
I spotted some almost over-ripe cherries sitting pretty in the fridge today morning, and had to absolutely consume them. Roasting seemed like the best option and it worked out as a perfect side for the delicious tenerina!
However, like all things simple, I do face disappointment every now and then when I taste either a too dense, too sweet, too fudgy or too cakey tenerina. I have finally found the recipe that suits my tastebuds and whose outcome I love, so no more going to restaurants to satisfy my cravings! Plus, it's super easy to make! The recipe ain't mine, and I haven't tried an egg-free version yet (but as always, coming soooon! :D)
Without further ado, I present it to you...
TORTA TENERINA
(makes one 30x40 cm tray)
For the cake: (adapted from here)
Eggs, large 4 nos
Caster sugar 150 g (divided in two equal parts)
Dark chocolate, chopped 200 g (55% and above works amaze!)
Butter, salted 100 g
Flour, sifted* 60 g
Instant coffee powder 5 g (optional)
*to make it gluten-free, replace with equal quantities of either cornstarch or potato starch.
Method:
Pre-heat your oven to 180°C
Melt the chocolate, instant coffee powder (optional) and butter in microwave, taking care not to burn the chocolate. Keep aside.
Divide the egg yolks and egg whites in two separate bowls.
Whisk the egg whites, adding 75 g sugar in 3 parts, till you get medium-stiff peaks.
Add the remaining sugar to the egg yolks and whisk till they turn pale, about 2-3 mins.
Add the melted chocolate mix to the egg yolk mix, folding till well incorporated.
Now take 1/3rd of the stiff egg whites and fold gently into the chocolate-egg yolk mix.
Once combined, fold in the remaining egg white mix in two parts, taking care not to deflate the batter.
Lastly, fold in the sifted flour and mix till lump free.
Spread the batter evenly in a parchment lined 30x40 cm tray.
Bake in a pre-heated oven for about 10-12 mins, till a toothpick inserted in the centre comes out clean.
Cool completely before slicing.
To serve:
Traditionally, it is served with a simple dusting of powdered sugar.
You can, however, go as crazy as you'd like. I'd suggest a side of crème anglaise, crema al mascarpone (try this recipe) or even a dallop of simple sweetened whipped cream.
To jazz it up a bit, a side of roasted stone fruits works wonders!
To store:
Keep refrigerated for up to 3 days. Freezes well and can be stored frozen for up to 3 months.
Made this recipe? I'd love to see! Share with me on instagram @swatiksoni ! :)
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