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The Torta Tenerina (Ferrara’s Dark Chocolate Fudge Cake) is one of the traditional desserts from Ferrara, Italy. This Dark Chocolate Cake is characterized by a thin crispy crust and a soft, almost moist center. The Chocolate Tenerina Cake is so unique and “creamy” that it literally melts in your mouth! Its tender consistency, from which the name “Tenerina” (meaning tender) derives, makes it beloved by both adults and children alike!
The recipe was created in honor of Elena Petrovich of Montenegro, wife of King Victor Emmanuel III of Italy, and for this reason, it’s also known as the Queen of Montenegro Cake or Montenegrina. In the local Ferrara dialect, it’s called Torta Taclenta (meaning sticky cake), referring to the distinctive texture of this dessert.
This special and indulgent Flourless Chocolate Cake is not only very tender and rich in chocolate but also has the peculiarity of requiring a very brief baking time at a significantly lower temperature compared to more common cakes.
Ingredients
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Instructions
To prepare the Torta Tenerina (a traditional fudgy chocolate cake from Ferrara), start by melting the chocolate and butter in a double boiler, stirring well with a silicone spatula to obtain a smooth and homogeneous cream. Once you have achieved a uniform mixture, let it cool slightly, stirring occasionally.
While the melted chocolate is cooling, beat the egg yolks with sugar using an electric mixer until you get a fluffy, pale mixture.
In a large bowl, combine the melted chocolate with the egg yolk and sugar cream mixture, mixing thoroughly to blend all ingredients well.
Add the flour and mix well using a whisk. Then, beat the egg whites until stiff peaks form and gradually fold them into the batter, being very careful not to deflate them.
Pour the batter into a springform pan lined with parchment paper and bake at 170°C (338°F) for about 25-30 minutes. Be careful not to overbake it – when testing with a toothpick in the center, it should come out slightly wet, as this cake is meant to have a moist, fudgy texture.
Once done, remove from the oven and let your Torta Tenerina cool completely before removing it from the pan. Serve and enjoy, optionally dusted with powdered sugar and accompanied by a generous dollop of whipped cream.
