Torta Tenerina
Ingredients
- 200g of 65% Dark Chocolate
- 100g of Butter
- 90g of Granulated Sugar
- 60g of 00 Flour
- 4 Eggs at Room Temperature
- 1 Pinch of Salt
Method
To prepare the tenerina cake, chop the chocolate and melt it in a double boiler together with the butter. Transfer everything to a large bowl and let it cool. Add one yolk at a time, salt and half of the sugar. Work the mixture with electric whips.
Add the sifted flour and mix it with a spatula. Whip the egg whites with the remaining sugar (they should not be too firm) and incorporate them in several stages, going from the bottom to the top of the mixture.
Pour the batter into a greased and floured 22 cm diameter springform pan (or lined with parchment paper). Level and cook in a preheated oven at 180 degrees for about 15-18 minutes. The tenerina cake should not be too cooked inside, but moist. Let it cool completely before unmolding. Before serving, sprinkle with icing sugar or cocoa powder to taste.
