Skip to content

Estimated deliverywithin 7 to 12 working daysFree delivery from 49 € up to 10 kg

ITALAZARecipesGood deals FavouritesSign inMy basket, number of items: 0, total: 0,00 €
Torta tenerina with chocolate
Illustration

Torta tenerina with chocolate

Change my answers

Ferrara’s chocolate cake, with a thin, crisp crust and a soft, almost molten centre.

A recipe from the ITALAZA kitchen

VegetarianNo porkSmall budgetEasyUnder 2 € per serving excluding fresh produce

Preparation 20 min · Cooking 22 min (not counting bringing the water to the boil)

Servings 4 servings

On ITALAZA, to add to your basket

Ticked products go into your basket with “Add all to basket”.

40 g for the recipeMolino Dallagiovanna Tipo 00 Flour – Special Fresh PastaMolino DallaGiovanna1 kg · 3,90 €/kgITALAZA
3,90 € 1
10 g for the recipeCacao Amaro Perugina – Bitter Cocoa PowderPerugina75 g · 66,53 €/kgITALAZA
4,99 € 1
8 g for the recipePieno Gusto Coffee CafeMoka – Beans or groundCafeMoka250 g · 24,80 €/kgITALAZA
6,20 € 1

To get: fresh produce

Not sold on ITALAZA.

Dairy

beurre100 g
œufs3 pieces

Other

chocolat noir à pâtisser200 g

You already have it

Tick a product to order it anyway.

sucre120 g
eau30 ml
sucre glace10 g

To go with it

Our suggestions, to add if you wish.

Moscato Bottega Petalo Il Vino dell’Amore – Sweet SparklingMoscato Bottega75 cl · 19,87 €/L
14,90 €

Alcohol abuse is dangerous for your health. Please drink responsibly.

CafeMoka Miscela Bar Espresso – Ground CoffeeCafeMoka250 g · 24,80 €/kg
6,20 €

In the kitchen 8 steps

  1. Preheat the oven to 180 °C, grease a round tin of about 20 cm and line the base with baking paper.
  2. Make a very strong coffee with the ground coffee (8 g) and water (30 ml).
  3. Melt the chopped dark chocolate (200 g) with the butter (100 g) in a bain-marie, then add the coffee and leave to cool slightly.
  4. Separate the egg whites from the egg yolks (3 pieces). Whisk the yolks with half the sugar (120 g) until pale, then stir in the melted chocolate.
  5. Sift the flour (40 g) and unsweetened cocoa (10 g) together, then add them, mixing just enough to make a smooth batter.
  6. Whisk the egg whites with the remaining sugar until soft peaks form, then fold them in with a spatula in three batches, lifting the batter as you go.
  7. Pour into the tin and bake for 22 minutes: a thin crust should form on top while the centre stays moist.
  8. Leave to cool for 15 minutes before removing from the tin, then dust with icing sugar (10 g).

Tip: Do not bake it for longer: tenerina should have a dense, moist centre and will firm up as it cools.

Probably contains: gluten, eggs, soya, milk · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta, Cacao Amaro Perugina – Bitter Cocoa Powder, Pieno Gusto Coffee CafeMoka – Beans or ground

15,09 €