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Super-soft chocolate cake

⏱ 30 min🍳 18 min👤 4 pp★★☆☆☆

This chocolate cake – known as ‘Tenerina’ - is a typical dessert of Ferrara, a beautiful, verdant town near the border between Veneto and Emilia Romagna, previously ruled for many years by the illustrious family of Este. This sweet, yummy and unmissable cake is characterized by being absolutely free of yeast, but made soft and tasty by the addition of dark chocolate and a generous helping of butter. Definitely not the lightest cake in the world, but sometimes it's nice to indulge oneself, especially with this cake that leaves little to the imagination and everything on the palate! Try it as part of a luxurious and decadent meal, to finish a romantic dinner, or simply make it to delight your children. You must try this delicious chocolate cake to discover that you do not have to add a leavening agent to get a really good dessert. In a nutshell: an excellent even when you have no self-raising flour or baking powder in the house!

Ingredients

Nutritional values 520 kcal / serving
Protein
8g
Carbohydrates
52g
Fat
32g
Fiber
2g

* approximate values per serving

Information
30 minutes Total time
18 minutes Active time
Serves 4 persons
★★☆☆☆ Medium difficulty

Preparation

In a bowl, beat the egg yolks with the sugar. Meanwhile, melt the butter with the chocolate in a bain-marie, or in a heat-proof bowl over a pan of gently simmering water. When the melted chocolate is cool, add the beaten egg yolks and mix well. Add flour and mix well. Finally add the egg whites, beaten until stiff. Pour the mixture into a cake tin greased with butter and lightly dusted with flour. Put it into the oven at 200 °C then immediately lower the temperature to 180 °C and cook for 17-18 minutes and no more. Once removed from the oven we recommend letting it cool on a wire rack so that the air can circulate under the cake. When cool cut into squares and sprinkle with icing sugar.

Tips
If you like, you can add dried fruit to the cake mixture, as well as cooked chestnuts. In addition, someone from Ferrara might use potato flour instead of wheat flour, making the ‘Tenerina’ even more impressive.
Trivia
This cake was originally called ‘Queen Cake of Montenegro’. It was ‘invented’, in fact, during the early years of the twentieth century, when King Vittorio Emanuele III married Elena Petrovich, Princess of Montenegro. It was love at first sight, and he wanted to dedicate this cake to his beloved wife: a cake for the soft-hearted that then took on the name ‘Tenerina’ (‘softy’).

Step by step

Ingredients
Ingredients
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Additional information

Ferrarese Chocolate Tenerina with toasted hazelnuts

A delicious variation of the Ferrarese Chocolate Tenerina includes the addition of toasted hazelnuts, which enrich the flavor of this typical dessert from Emilia Romagna. To prepare this variation, simply coarsely chop the hazelnuts and add them to the batter after combining the melted chocolate with the whipped egg yolks. The hazelnuts not only provide an irresistible crunch but also pair perfectly with dark chocolate, creating a contrast of textures that makes each bite even more enjoyable. This version is ideal for those who love desserts with a touch of dried fruit and can be served with a dusting of powdered sugar for an even more dramatic effect.

Modenese Chocolate Tenerina

The Ferrarese Chocolate Tenerina can be reinterpreted in a Modenese style, where local ingredients such as Modica chocolate are used. This variation calls for high-quality chocolate, which gives an intense and aromatic flavor to the dessert. The procedure remains the same, but the batter can be enriched with a pinch of cinnamon or a splash of rum to further enhance the flavors. This version is perfect for those who wish to explore the different nuances of Emilia cuisine while maintaining the essence of the Tenerina, a soft and moist dessert that captivates at first bite and pays homage to local traditions.

Light Chocolate Tenerina without butter

For those who desire a lighter version of the Ferrarese Chocolate Tenerina, it can be prepared without butter, substituting it with Greek yogurt or applesauce. This alternative not only reduces calories but also makes the dessert more moist and fluffy. The preparation remains similar: whip the egg yolks with sugar, melt the chocolate and combine it with the mixture, followed by the flour and whipped egg whites. The result is a dessert that retains its indulgent character but with a reduced caloric intake, perfect for those seeking a healthier dessert without sacrificing flavor.

Benefits of Ferrarese Chocolate Tenerina: properties of dark chocolate

Dark chocolate, the main ingredient of the Ferrarese Tenerina, is known for its numerous health benefits. Rich in antioxidants, it helps combat oxidative stress and can contribute to improved cardiovascular health. Additionally, dark chocolate is a source of magnesium, iron, and fiber, essential elements for the well-being of the body. Regarding calories, a serving of Chocolate Tenerina provides about 300-350 calories, depending on the ingredients used. This dessert, when consumed in moderation, can be a pleasant addition to a balanced diet, offering a moment of sweetness without excess.

Can Ferrarese Chocolate Tenerina be frozen?

Yes, the Ferrarese Chocolate Tenerina can be frozen, but it is important to follow some simple guidelines to maintain its consistency and flavor. After baking and allowing it to cool completely, it is recommended to cut it into portions and wrap it in plastic wrap or store it in an airtight container. This way, frost formation will be avoided, and the characteristics of the dessert will be preserved. When you wish to enjoy it, simply take it out of the freezer and let it thaw at room temperature for a few hours. This way, the Tenerina will retain its softness and enveloping flavor, ready to be served and appreciated.