I made this chocolate cake ,or “Torta Tenerina”,as a dessert for a very special BBQ we went to last Sunday. The Italian word “Tenerina” means easy to cut, chew, offering no resistance. This definition is the perfect description of this chocolate cake, which is slightly crusty on the outside and soft in the inside… and just melts in your mouth.
“La Mamma” provided the recipe (I mean… how much more authentic can this get?) and Macho helped out with some of the pictures. The cake was a complete success. Chiara, one of Macho’s friends brought Mascarpone cream to the feast, which combined with the chocolate cake was just too much. Total food porn.
We eat and drank and eat again several times throughout the day. I guess this is what you are meant to do. I just can’t help but wonder… how do all those skinny Italians do it?
200 gr butter.
200 gr sugar.
4 big spoons of flower.
200 gr dark chocolate.
Melt chocolate (Bagno Maria and let it cool down).
Preheat the oven (180 degrees).
Mix egg yolk and sugar. Add melted butter (make sure it’s not warm or you will be getting a weird mix of scrambled eggs with sugar). Mix. Add the flower and Mix. Add melted chocolate and walnuts. MIX .MIX
Beat egg whites until you can turn the bowl up side down without them falling on you. Add step 2 mixture and MIX Again.
Put your dough into a cake mould (greased or with some baking paper). Bake for 20 minutes.