A few weeks ago I went out to dinner with a dear friend of mine who, like me, loves chocolate. During the evening she prepared Tenerina cake, a specialty of Ferrara which is the perfect cake for chocolate lovers. As simple as it may seem, it’s not so easy to prepare a perfect Tenerina. Cristina has created its own version, a cake as the name itself implies… "very soft". I loved it and so I thought to suggest it. Here's Cristina’s Tenerina!
10,70 oz dark chocolate
5,30 oz sugar powder
5 egg whites
5,30 oz of butter
1 tablespoon flour
Melt the chocolate in a double boiler. Meanwhile whip 5 egg whites (with the remaining yolks you can make an omelette, or if it’s winter a nice eggnog). In a bowl, combine the chocolate, sugar powder, butter (room temperature), egg whites, the egg and mix everything. Then add a tablespoon of flour and mix again in order to obtain a homogeneous and creamy mixture. Grease a bowl and pour the mixture inside. Bake in oven for no more than 30 minutes at a temperature of 325°F /340°F.
A dust of sugar powder and Cristina’s Tenerina is ready. Bon appetit!