Terrifically Torta Tenerina – Chocolate Cake
Being in the midst of a Sydney Winter – what does people take comfort in? … Well FOOD and specifically for me it’s cake – CHOCOLATE CAKE! I always love reading up and hearing about new sweets or foods to try … And I must admit that I am not the best baker *sigh* … I always longed to bake a chocolate cake or brownie of some sort. Instead I fail miserably …
One amazing day I came home to a “surprise” – as a slowly entered the apartment, the scent of dark chocolate enveloped my taste buds. My boyfriend had baked me a cake … Best surprise ever and that had made my day! This cake – has a tantalising layer of delicate broken cake crust on the top (like a brownie) and moist, soft and buttery dark gooey chocolate goodness on the inside – chocolate elegance.
Originating from Italy, the Torta Tenerina famously comes from the city of Ferrara in Emilia Romagna. Upon my first visit to this city, the ongoing dessert theme was this cake! … Served alone hot or cold, served with panna (cream) or even strawberries. Some takes on this cake were thinner and some were taller. The recipe remains the same but there can always be a slight tweak.
The history and original name of the Torta Tenerina was once called “Montenegrina” or “Queen of Montenegro cake” back in early the 20th century. This aristocrat food pampering refers to a lady whom this cake was once inspired by & named in honour. This sweet decadent dessert was named after the Queen of Montenegro: Elena Petrovich. Elena met Vittorio Emanuele III at the theatre “La Fenice” in Venice and it was love at first sight and soon after they were married on the 24th October 1896. Elena was known to be a spouse/wife with a “cuore tenero” (literally soft heart). Torta Tenerina was inspired by Elena – sweet with the soft centre.
I have baked this at all times of the day and even 1.30am after a night out haha …
Here are the ingredients & steps towards your chocolate Torta Tenerina cake heaven:
* 200 grams dark chocolate 70% cocoa
* 3 medium size eggs
* 120 grams unsalted butter
* 150g sugar
* 60g flour
* 3 tablespoons of milk
* icing sugar for dusting
1) Separate 3 eggs in 2 different bowls – egg whites & egg yolks.
2) In one bowl with the egg yolks add half the sugar and beat until it’s a pale yellow colour.
3) Add the remaining sugar to the egg whites and beat for a while until it forms fluffy meringue peaks.4) Over a pot of simmering water, add a heatproof bowl or smaller pot – slowly melt the chocolate stirring gently.
5) Add cubes of the unsalted butter to the mix & stir in each piece to melt in. Once all pieces have been melted, allow to cool down for about 10-15 mins. In the interim you can preheat the oven to 180 degrees.6) Add the cooled chocolate mix to the egg yolk mix and stir until combined.
7) Add the milk (I used almond milk) & flour and keep gently mixing.
8) Lastly gently fold in the egg white meringue peaks.
9) Pour into a baking tin that has been lined with baking paper & greased.10) Cook for about 20 mins until a cracked crust has formed at the top surface. I find that it’s best to slightly undercook as it does set once it cools. This cake is so simple and delightfully decadent that usually only a light dusting of icing sugar is needed to finish off the look & taste – maybe some cream & berries if you want to inject fruit freshness.Anyway readers – thanks for tuning in once again and I hope this post inspires you to do some much necessary baking! … Coming up soon will be my Pizza Making Class – an incredibly tasty & salivating experience.
Enjoy the week and keep your eyes ready to the next visual eye-pleasing post.