Tenerina cake

 

We’re in Ferrara, in Emilia Romagna, one of the richest regions of the Belpaese from the gastronomic point of view, to make you discover – if still you don’t know it – an authentic delight for the palate! We’re talking about the Tenerina cake, typical Ferrarese dessert that with its chocolate sweetness has conquered all Italy. 

Merit of the chocolate, which no one can resist, but also and especially for its fragrant outer crust which goes perfectly together with its soft melting consistency which melts in your mouth at every bite! Also called Queen of Montenegro cake or Montenegrina, in honor of Elena Petrovich of Montenegro, wife of Vittorio Emanuele III, tenerina is a cake with few ingredients, unleavened, and has the particularity to remain low, humid and remain tender inside, just like its name suggests. A simple dessert to make and a guaranteed success!

Ingredients

200 grams of dark chocolate

50 grams of flour 00

150 grams of granulated sugar

100 grams of butter

3 eggs

25 milliliters of milk

A pinch of salt

Icing sugar (optional)

Proceedings

Preheat oven up to 170 degrees. Melt the chocolate in a double boiler (bain-marie) together with butter. In the meanwhile work the egg yolks with half of the sugar: at this point add flour and milk continuing to stir gently. The mixture should be very clear and fluffy. Now add the melted chocolate, stir well and leave aside. Then whisk the egg whites, and when they’ll be quite firm, add all at once the remaining sugar and continue working so as to obtain a solid compound. Add the egg whites to the egg and chocolate mixture and gently stir. Cover with baking paper a cake pan of 22 cm diameter, pour the mixture and bake for 25-30 minutes.

It is highly recommended to follow carefully the last few minutes of cooking, to bring out the cake immediately after it reaches the right consistency, not liquid but not even as a sponge cake.