Recipe Date:
February 1st, 2021
Difficulty:
Easy-Moderate
Measurements:
Imperial (US)
Torta Tenerina—Italian Flourless Chocolate Cake Recipe
From Our Sweet Adventures
The Origin of the Torta Tenerina: A Love Story
Torta Tenerina translates to “very tender cake.” This decadent and traditional Italian flourless chocolate cake, with its’ crispy edges and melting chocolate center, hails from Ferrara of northern Italy. In 1896, King Vittorio Emanuele III of Italy Met Elena Petrovich of Montenegro at the Teatro La Fenice in Venice during the International Art Exhibition. History states it was love at first sight and the couple soon wedded on October 24,1896. The two had a loving marriage and ascended to the throne in 1900. queen Elena became known as “the bride with the tender heart.” The people named the Tenerina cake after her and often referred to it as the Torta Montenegrin or Torta Regina del Montenegro as well.
Ingredients
- 7 tablespoons butter (at room temperature)
- 1 1/2 cups (283 grams) of grated 70%
- chocolate bars
- 4 eggs (separated)
- 3/4 Cups granulated sugar (separated into 1/2 cup and 1/4 cup)
- 3 tablespoons cornstarch
- Pinch of salt
Directions
Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.
In a double boiler, melt the chocolate slowly by stirring constantly. Then add the butter in increments until a silky-smooth mixture forms.
Whisk the egg yolks and 1/2 cup of sugar on medium-high speed until the mixture turns pale yellow and begins ribbon stage.
Slowly add the melted chocolate mixture into the egg yolk mixture and mix thoroughly. Then add the cornstarch and a pinch of salt into the batter until combined. At this point, the batter will be thick and paste-like. Set aside.
In another bowl, create a meringue by whisking together the egg whites with the remaining sugar until medium-stiff peaks form.
Carefully fold the meringue into the chocolate mixture in three increments. You do not want to over mix or you will lose air in the batter.
Pour the cake batter into the greased springform pan. Level it out evenly. Then bake at 350° for 30 to 35 minutes. You will know when the cake is finished baking when it feels firm to the touch.
Note: To compliment the rich flavors of this Torta Tenerina cake, pair it with a glass of La Fantasia or our La Castellana
Notes
Yield: 8 servings | Prep & Cook Time: 50 minutes
Enjoy and cheers!
Wine Pairing – La Castellana or La Fantasia
