Torta Tenerina | So Tender No Chewing Needed!
Tender moist, and indulging chocolate Italian flour less cake.
Servings 12 slices
Ingredients
- 1 1/3 Cups Dark chocolate chips (200g)
- 1/2 Cup Unsalted butter (113g)
- 2 Tablespoons Unsweetened natural cocoa powder (10g)
- 4 Tablespoons Whole milk (60ml)
- 4 Large Eggs, separated
- 3/4 Cup Sugar (150g)
- 2 Tablespoons Potato starch (18g)
Instructions
- Preheat oven to 325F (160C), and grease the bottom of an 8-inch springform pan.
- Melt the chocolate chips, butter, cocoa powder, and milk over a double boiler.To make the double boiler, top a medium bowl over a saucepan filled with one inch of simmering water over low-medium heat. Make sure the water does not touch the bottom of the bowl.
- In a large bowl, whip the egg whites until frothy, then gradually add half of the sugar (70g) and whip to a medium peak. About 3-4 minutes.
- In a separate large bowl, whip the egg yolks with the rest of the sugar until pale yellow and thick.
- Mix the chocolate mixture into the egg yolk mixture with the mixer at medium speed.
- Fold the whipped egg whites in three parts.
- Sift the potato starch over the cake batter, then gently fold it.
- Pour the batter into the prepared pan and bake for 33-35 minutes if using an 8-inch pan, or 25-30 minutes if using a 9-inch pan.The cake is ready when the top is dull, and a toothpick comes out from the center of the cake with moist crumbs.
- Remove from the oven and let the cake to completely cool in the pan before transferring to a serving plate and slicing.
Notes
- My oven is different than yours, and you may need more or less time in the oven. Pay attention to the cake and not the timer. The cake is ready when the top is crispy and dull, AND a toothpick comes out from the center of the cake with a few moist crumbs.
- Don't worry too much about the meringue; the key is to stop just when you sense it's approaching stiff peaks to ensure you've reached the right ribbon stage.
- For an added treat, serve your cake with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries. Or, dust the top of the cake with powdered sugar.
- Experiment by incorporating a pinch of salt, a teaspoon of espresso, or a hint of orange zest to elevate the chocolate flavor.
- As we don't invert the cake, removing any parchment paper used to line the bottom of the pan can be challenging. To ease this, grease the bottom of your pan with baker's spray or butter.
- Whip the egg whites before the egg yolks or carefully clean the whisk. The egg whites won't whip properly if the whisk has any fat.