Tenerina Cake Recipes

ITALIAN FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees. Butter an 8-inch cake pan. Line bottom with parchment.
• In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter with the confectioners' sugar until smooth and creamy. Melt chocolate in a pan on top of stove. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in egg yolks one at a time. Stir in potato starch.
• In a medium bowl, beat egg whites until soft peaks form. Gradually beat in superfine sugar and continue beating until firm peaks develop. Fold egg whites into chocolate mixture.
• Scrape the batter out of the bowl, and spread it in the pan. Bake for 18 minutes. Cake will rise and top will look dry and a little crackly. Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit.
• Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top. Generously sift confectioners' sugar over the top, then serve.

TENERINA CAKE

Steps:

• preheat oven to 180 Celsius grease and line bottom of a 20 cm spring form tin.
• in a heat proof bowl over a pot boiling water, melt the butter and chocolate. put aside.
• using an electric mixer, beat the egg yolks with 40 grams of the sugar until fluffy.
• add the chocolate and beat until well combined.
• add the flour.
• using a clean bowl and beaters, beat the egg white with the other 40 grams of sugar and the salt. beat till stiff.
• fold the whites into the chocolate mixture.
• pour into tin.
• cook for 30 minutes.
• cool in tin for 5 minutes then remove to wire rack to cool completely. will shrink down on cooling.
• dust with icing sugar to serve.