Torta Tenerina is an Italian chocolate cake recipe originating from the city of Ferrara. This recipe, which literally translates to “tender cake,” is perfect for chocolate lovers and is great for any occasion.
Italian Torta Tenerina is a tender chocolate cake recipe that’s made with a few simple ingredients. This classic Italian recipe makes the most amazing chocolatey treat!
If you love chocolate, don’t miss this recipe for Italian Almond Chocolate Cookies, Chocolate Ricotta Bundt Cake, or my Chocolate Espresso Cookies. For more Italian desserts try this Almond Ricotta Cake, Italian Meringue Cookies, Ricotta Crostata, or classic Ricotta Cannoli.
What is Torta Tenerina?
Torta Tenerina is a beloved Italian chocolate cake from Ferrara in the Emilia-Romagna region. It’s known for its rich, fudgy texture inside and a thin, crispy crust on the outside.
The cake’s name comes from the Italian word “tenero,” meaning “tender,” which perfectly describes its soft, melt-in-your-mouth texture. Also, because there are no leavening agents used, it is a thin cake with a moist and dense texture.
Made with simple ingredients like dark chocolate, butter, eggs, sugar, and just a little flour, Torta Tenerina delivers an intense chocolate flavor that’s deeply satisfying. The combination of its crunchy exterior and its soft, fudgy center is sure to make it one of your favorite chocolate cakes.
This cake can be served on its own, dusted with powdered sugar, or paired with whipped cream or ice cream. It’s a simple and decadent treat that’s perfect for both casual desserts and special occasions.
So, if you love simple and tender chocolate cakes, be sure to give this recipe a try. You’re going to love it!
Ingredients
- Dark Chocolate: this recipe uses good quality dark chocolate, preferably 70-80% cacao. Unlike other chocolate cakes, there is no cocoa powder in this recipe.
- Butter: use unsalted butter. Salted butter works too, just omit the additional salt.
- Eggs: you will need three large room temperature eggs total. The egg yolks and egg whites will need to be separated.
- Sugar: regular granulated sugar. You can finish the cake with a dusting of powdered sugar.
- Flour: use all purpose flour. To make this a flourless chocolate cake, you could substitute potato starch.
- Salt: use kosher salt for baking. You only need a pinch of salt for this recipe but omit the additional salt if you are using salted butter.
How to Make Torta Tenerina
Torta Tenerina is a simple recipe that comes together fast. I recommend making this in a 9-inch springform pan with a removable base so that the cake remains intact.
Before you begin, grease the springform pan with nonstick spray and line with a round of parchment paper; set aside. Melt the chocolate and butter in the top of a double boiler and set aside to cool while you prepare the cake batter.
Step 1: prepare the egg whites
In a medium bowl, combine the egg whites with the salt and beat with an electric mix until just foamy. Add in half of the sugar and and mix until the egg whites are stiff and shiny.
Step 2: mix the egg yolks
In a separate bowl, use the electric mixer to beat the egg yolks and remaining sugar until the mixture is pale in color and reaches the ribbon stage.
Use a mesh sieve to sift in the flour to the egg yolk mixture and mix just until combined.
Step 3: add in the chocolate and egg whites
To the egg yolks, add in the melted and cooled chocolate mixture. Mix until just combined.
Then, gently fold in the egg whites using a rubber spatula.
Step 4: bake
Pour the batter into the prepared springform cake pan. Place on center rack in oven and bake for about 22-24 minutes, or until top of the cake looks dull and slightly crisp. Be careful not to over bake.
Traditional torta tenerina should have a slightly crisp top and moist middle. Let the cake cool on a wire rack for about 15 minutes. Then, carefully remove the collar and let the cake rest until it is completely cooled.
This delicious dessert is perfect on its own but you can dress it up with a sprinkle of icing sugar or side of whipping cream.
Recipe Tips
- This cake doesn’t have any leavening agents as it’s intended to be slightly dense and moist.
- Use a good quality dark chocolate for the best flavor. I like anything from 70-80% cacao.
- You can serve this with a sprinkle of powdered sugar, or alongside whipped cream and/or vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator for up to a week.
Torta Caprese vs. Torta Tenerina?
Classic Torta Caprese is a dense, gluten-free chocolate cake made with almond flour, originating from Capri, Italy. Torta Tenerina, from Ferrara, is softer and gooier, containing a small amount of wheat flour for a melt-in-your-mouth texture.
More Classic Italian Cakes
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Torta Tenerina (Soft Chocolate Cake)
Equipment
- double boiler (or use a glass bowl set over a saucepan)
- 9 inch springform pan
Ingredients
- 7 ounces dark chocolate (about 70-75% cacao) (200 grams)
- ½ cup unsalted butter (one stick)
- 3 large eggs, separated
- ⅛ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup flour, sifted (65 grams)
- powdered sugar for serving (optional)
Instructions
- In a double boiler, combine the chocolate and butter. Heat, stirring occasionally, until the mixture is melted and combined. Remove from heat and set aside to cool.
- Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and line the bottom with parchment paper; set aside.
- In a medium bowl, combine the egg whites and salt. Use an electric mixer to beat until foamy. Add in half of the granulated sugar and continue mixing until mixture is shiny and holds peaks; set aside.
- In a separate large bowl, use the electric mixer to beat together the egg yolks with the remaining sugar until the mixture is well combined and pale yellow in color. Sift the flour into the egg yolks and mix until well combined. Stir in the cooled chocolate mixture and mix well. Lastly, use a rubber spatula to fold in the egg whites and stir gently until all of the ingredients are incorporated.
- Pour the batter into the prepared springform pan and use a butter knife to spread the top until it is smooth. Place on the center rack in preheated oven and bake for 22-23 minutes until the skin of the cake looks dull and slightly crispy (do not over bake).
- Remove the Torta Tenerina from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully remove the collar and let it cool completely. Dust with powdered sugar before serving.
Notes
- This cake doesn’t have any leavening agents as it’s intended to be slightly dense and moist.
- Use a good quality dark chocolate for the best flavor. I like anything from 70-80% cacao.
- You can serve this with a sprinkle of powdered sugar, or alongside whipped cream and/or vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator for up to a week.
