Italian cuisine · Desserts & Sweets

Torta Tenerina

Flat chocolate cake from Ferrara with a thin, cracked crust and a dense, melting center.

Ingredients · for 8 servings

• 200 g dark chocolate
• 100 g butter
• 150 g sugar
• 4 eggs
• 50 g flour
• 1 pinch salt
• 100 ml whole milk
• 2 tbsp powdered sugar

Instructions

1. Grease a 24 cm springform pan and line it with baking paper, preheat the oven to 180°C top/bottom heat and separate the eggs.
2. Coarsely chop the chocolate and melt it with the butter over a water bath, stir in the lukewarm milk and let the mixture cool to hand-warm.
3. Beat the egg yolks with two-thirds of the sugar for 4 min. until pale and creamy, stir in the chocolate mixture and sift in the flour.
4. Beat the egg whites with a pinch of salt and the remaining sugar until stiff, until the foam is glossy, and fold gently into the chocolate mixture in two portions.
5. Fill the batter into the pan, smooth it out and bake for 22-25 min. - the surface should be cracked and dry, but the center should still wobble slightly when shaken.
6. Let the cake cool completely in the pan so the center stays creamy, dust with powdered sugar and cut into narrow pieces.