Description
Torta tenerina is a well-known dessert from Ferrara, which was gotten ready for the very first time in the early 1900s in honor of Princess Elena Petrovich of Montenegro, better half of Vittorio Emanuele III. The standard tenerina is prepared with just 4 components: dark chocolate, butter, sugar, eggs and extremely little flour. The lack of yeast suggests that the cake stays extremely low even after cooking and a crispy crust kinds on the surface area, which keeps it wet and aromatic within.
Active Ingredients
200 g of dark chocolate;
100 g of soft butter;
100 g of granulated sugar;
50 g of 00 flour;
3 medium eggs.
Guidelines
Break the dark chocolate into pieces and melt it in a bain-marie together with the butter cut into cubes, till the mix is completely smooth and uniform. While you wait on the chocolate to cool, separate the egg yolks from the egg whites and beat them with half the sugar, till the mix is light and somewhat frothy. Individually, beat the egg whites till stiff with the staying sugar, utilizing completely tidy and dry electrical whisks. Slowly include the dark chocolate into the egg yolks and at the same time beat the mix with the electrical whisk. Likewise include the egg whites with circular motions from leading to bottom, utilizing a silicone spatula. Lastly, slowly include the sorted flour and continue blending the mix with a spatula, ensuring that no swellings form. Put the mix into a 22 cm mold lined with baking paper, level it and bake at 180 ° for about thirty minutes. When prepared, let the tenerina cool inside the mold before serving.
