Crunchy on the outside and soft and moist on the inside, doesn't this sound like the perfect chocolate cake?
And indeed it is my perfect cake; let me introduce you to Tenerina, a cake typical of the town of Ferrara. If you visit the city you see this cake often on display around the best confectioneries.
This cake will surprise you for its simplicity and delicacy and it is so simple that my daughter made it, of course with supervision.
Wonderful, another one to add to my "make-often-again" list!
- Prep Time : 20 minutes
- Cook Time : 25 minutes
Break the chocolate into small pieces and put it in a bowl to melt at a gentle heat over a pan of simmering water.
When the chocolate has melted add the butter and stir until it melts as well. Let the mixture cool down.
In the meantime whip the yolks with half of the sugar until pale and creamy.
Add the sifted flour to the whipped yolks and then add the melted chocolate. Stir well.
Whip the egg whites with the remaining sugar to a firm consistency.
Gently incorporate them to the chocolate and egg mixture. Don't mix just stir and incorporate the ingredients well.
A curious cat!
Pour the mixture on a round baking tray (measuring approx 24 cm or 9 inch diameter) covered with parchment paper and cook at 180C or 350F for 25 minutes. When it is cooked switch off the oven and leave the cake in to cool down with the door left ajar.
Sprinkle lightly with powdered sugar.
You can serve it with berries and fresh cream if you like.