Torta Tenerina
35 Minutes • Servings: About 6 slices
A rich yet balanced Italian chocolate cake with a soft, tender center, made with Dilettoso’s gluten free Chocolata mix. A lighter take on a classic indulgence, crafted to satisfy while feeling good from the inside out.
What you need
- 1 1/2 Cups Dilettoso Chocolata Mix
- 1/2 Cup dark chocolate, chopped (60 to 70%)
- 6 Tablespoons butter, room temperature (3/8 cup)
- 3 Eggs, separated
- 3/4 Cup date sugar
- 3/8 Cup milk (6 tablespoons), room temperature
Hot Hot Hot
How to do it
- PREHEAT the oven to 340°F. Line an 8 inch round cake pan with parchment paper.
- MELT the dark chocolate and butter together until smooth. Let cool slightly.
- WHISK the egg yolks with the sugar, in a bowl, until pale and creamy.
- ADD the melted chocolate mixture and mix gently until combined. Stir in the milk.
- FOLD in the Dilettoso Cioccolata mix until smooth.
- USE a separate bowl, to whip the egg whites until soft peaks form.
- FOLD the egg whites into the batter gently and in two additions, keeping as much air as possible.
- POUR the batter into the prepared pan and smooth the top.
- BAKE for 20 to25 minutes. The top should form a thin crust while the center remains soft.
- LET cool before serving. The cake will set slightly as it cools.
- DUST with powdered sugar and enjoy!
See how it's done!
Did you make it?
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Did you know?
Torta Tenerina comes from Ferrara in Northern Italy and is known for its ultra thin crust and soft interior. The name comes from tenero, meaning tender, referring to its delicate texture.
