Tenerina cake

This is one of those cakes that let me think about my childhood and my adolescence because it was one of the desserts my mother prepared better and more often. It melts in the mouth, the chocolate intense taste and the softness of the butter made me call it “the chocolate candy cake”. A cake with very few baking powder, few ingredients, dark and absolutely yummy.

Time of preparation

about 1 hour


about 10 people

What did I use

a 20 cm cake mould


200 gr of dark chocolate

160 gr of butter

110 gr of sugar

2 eggs

2 spoons of self-growing flour or 1 spoon of flour and 1/4 bag of baking powder for cakes

icing sugar as required

How did I do

I melted bainne-marie chocolate and butter. I let it cool at room temperature first for about half an hour and then for about another half an hour in the fridge.

In the meanwhile I beated until stiff the egg whites.

I beated the yolks with sugar and added chocolate, the flour sifted with the baking powder and at the end I added the white eggs, slowly, with a circular movement from the botton to the top not to ruin the consistence of the egg whites.

I poured the dough in the mould, buttered and sprinkled with flour, and cookedin the oven at 180°C for about half an hour.

I let it cool, sprinkled with plenty of icing sugar and served cut in cubes.

Buon appetito!

Tenerina cake

Lascia un commento

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *