1️⃣ 200 g dark chocolate (50–70%) 🍫
2️⃣ 120 g unsalted butter, softened 🧈
3️⃣ 4 large eggs, separated 🥚
4️⃣ 150 g granulated sugar (divided) 🍬
5️⃣ 2 tbsp (≈ 15 g) type 00 flour (or rice flour for GF) 🌾
6️⃣ A pinch of salt 🧂
7️⃣ Icing sugar to dust (optional) ❄️
The Torta Tenerina is a true hymn to chocolate: a thin, glossy crust that gently cracks at the spoon’s touch, revealing a soft, almost fudgy heart that melts on the palate. Born from Emilia-Romagna’s tradition, this flourless Italian cake combines the rustic richness of butter and eggs with the elegance of high-quality dark chocolate. Best enjoyed warm, lightly dusted with powdered sugar ❄️ or paired with a quenelle of vanilla gelato 🍨, it’s the perfect dessert for romantic evenings, cozy gatherings, or simply turning an espresso break into a sweet little ritual of pleasure. 🍫✨
🍰 Springform or cake pan (22–24 cm) → Essential to shape the cake and release it easily without breaking the delicate center.
📜 Parchment paper → Prevents the sticky chocolate batter from clinging to the pan, ensuring smooth unmolding.
🍫🥣 Heatproof bowl + medium pot (for bain-marie) → Needed to melt chocolate and butter gently, avoiding scorching and preserving their silky texture.
🔪 Sharp knife & chopping board → Helps finely chop chocolate so it melts evenly.
🌀 Whisk (manual or electric) → Crucial for aerating yolks with sugar and whipping whites to glossy peaks, giving the cake its light texture.
🍥 Spatula (silicone or rubber) → Perfect for folding egg whites and flour without deflating the airy batter.
🌾 Sifter or fine-mesh sieve → Ensures the flour is lump-free, making incorporation into the batter smoother.
🌬️ Cooling rack → Allows the cake to cool evenly after baking, preventing sogginess.
🌡️ Oven thermometer (optional, but recommended) → Guarantees accurate baking temperature, key for achieving the signature crackly crust.
❄️ Fine sieve for icing sugar → To dust the surface with a delicate, even layer before serving.
Step by step
1️⃣ Preheat & pan: Preheat oven to 180°C (350°F). Butter and line a 22–24 cm springform or cake pan with parchment, pressing the paper against the sides so the batter won’t stick.
2️⃣ Melt chocolate & butter: Chop chocolate finely. Set a bain-marie: simmer (not boiling) water in a pot and place a heatproof bowl on top. Melt chocolate with butter, stirring until completely smooth. Remove from heat and let cool 3–5 min — warm, not hot.
3️⃣ Yolks + sugar: In a bowl, whisk egg yolks with half the sugar (≈75 g) until pale, smooth and slightly ribbon-y (2–3 minutes by hand; 1 min with electric whisk).
4️⃣ Combine chocolate & yolks: Add the warm chocolate-butter to the yolk mixture in a slow stream, folding gently until glossy and homogeneous.
5️⃣ Whip whites: In a perfectly clean bowl, whisk egg whites with a pinch of salt until soft peaks form; gradually add the remaining sugar until glossy, firm peaks (meringa italiana-style stability).
6️⃣ Incorporate whites: Fold one-third of the whites into the chocolate mix to loosen it. Then gently fold in the rest with a spatula using sweeping motions from bottom to top — preserve as much air as possible.
7️⃣ Add flour: Sift the flour over the batter and fold in delicately, stopping as soon as no streaks remain.
8️⃣ Bake: Pour into the prepared pan, smooth the surface. Bake 20–30 minutes (oven dependent). The signature sign: a thin crackled crust with a slightly wobbly, soft center. If you prefer a more set interior, add 3–5 extra minutes, but beware of overbaking.
9️⃣ Cool & unmold: Let cool in pan 20–30 min, then gently release the springform and cool to room temperature on a rack. Dust with icing sugar before serving.
1️⃣0️⃣ Serve: Best slightly warm; pair with vanilla gelato, whipped mascarpone or a few raspberries for acidity contrast. 🍨
Use good-quality dark chocolate (the recipe’s soul). The cocoa percentage alters intensity: 60–70% is a balanced choice. 🍫
For a silkier texture, chop chocolate very fine so it melts evenly; avoid overheating. 🔥
Clean bowls and dry whisks = better egg whites. A small pinch of acid (lemon juice) stabilizes whites. 🍋
The crackly top forms when batter is not overmixed and oven heat is steady; rotate only if your oven has hot spots. 🔁
🥡 Storage
Torta Tenerina stays soft for 2–3 days at room temperature if kept under a glass dome or in an airtight container. Avoid the fridge: the cold makes the tender heart firm and spoils the delicate crust. ❄️🚫
If you’d like to keep it longer, slice it and freeze individual portions wrapped in plastic wrap: it will last up to 1 month. Before serving, warm briefly in the oven at 100 °C (210 °F) to bring back its fragrance and melt-in-the-mouth texture. 🔄🍫
🍷 How to Serve and Pair It
Torta Tenerina is an elegant dessert that shines on its own, but with the right pairings it becomes unforgettable. ✨
Serve it slightly warm, dusted with powdered sugar ❄️ or topped with a dollop of freshly whipped cream. 🍦
For a refined touch, pair it with a scoop of vanilla or custard gelato: the hot-cold contrast enhances its fudgy heart. 🍨
On the wine side, the classic Ferrara pairings are Passito di Pantelleria, Recioto della Valpolicella, or a sweet sparkling Malvasia. 🍷
For more intense notes, opt for a good espresso ☕ or a chocolate liqueur for a decadent finale.
The Tenerina cake was born in Ferrara, in the heart of Emilia-Romagna, between the late 19th and early 20th centuries. 💫 Tradition ties its origins to Elena of Montenegro, the beloved “Queen of Montenegro,” which is why this chocolate delight is also called Montenegrina or Regina del Montenegro. With its crackly crust and soft, melting heart, the cake quickly conquered Ferrara’s cafés and pastry shops throughout the 20th century, before finding its way into kitchens all across Italy. Today, Tenerina is more than a dessert—it’s a sweet piece of history that brings Ferrara’s charm to the table. 🍫✨
Torta Tenerina Photo by Drafnir, CC BY-SA 3.0
Photo: “Tenerina ferrarese 4.jpg” by Drafnir, Wikimedia Commons, licensed under CC BY-SA 3.0.
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