Torta tenerina is a flourless chocolate cake that's Italy's version of a decadent brownie. With only 6 simple ingredients, this tender chocolate cake is so easy to make! It has a beautiful, cracked top and a rich, dark chocolate interior. Enjoy it plain with a dusting of powdered sugar or serve with whipped cream or mascarpone.
Course Dessert
Cuisine Italian
Prep Time 25 minutesminutes
Cook Time 23 minutesminutes
Cool time 1 hourhour
Total Time 1 hourhour48 minutesminutes
Servings 12servings - 9 inch springform pan (23 centimeters)
226grams (8 ounces)70-72% dark chocolate, finely chopped
113grams (4 ounces, 8 Tablespoons)unsalted butter
150grams (¾ cup)granulated sugar(divided into two equal 75 gram portions)
4largeeggs, separated and at room temperature
24grams (3 Tablespoons)corn starch, sifted(see substitution notes for alternatives)
½teaspoonkosher salt
Instructions
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, Gas mark 4) and line the base and sides of a 9 inch (23 centimeter) pan with parchment paper.
In the top of a double boiler (or a heatproof glass or metal bowl that fits snugly over a small pot of simmering water), melt chopped chocolate, stirring frequently. Once chocolate is melted, add butter and stir until fully melted. Remove from heat to cool down slightly.
To the bowl of a stand mixer fitted with the whisk attachment, add egg yolks and half of granulated sugar. Beat at low speed until sugar is incorporated, and then increase speed to medium high for 3-5 minutes, until mixture reaches the ribbon stage. It should be very pale, thick, and doubled in volume. When you lift up the whisk, the mixture should fall down in a "ribbon" without breaking.
Once chocolate mixture has cooled somewhat (to a comfortable temperature to touch with your finger), add to egg mixture and mix until incorporated. Scrape the bottom and sides of the bowl with a spatula.
Add corn starch and salt. Mix until incorporated.
To the (completely clean and grease free) bowl of a stand mixer fitted with the whisk attachment, add egg whites. Beat on low until foamy. Slowly pour in remaining sugar. Beat the egg whites on medium-high speed until they have reached firm peaks. (When lifting the whisk out of the egg whites, a peak will form but curl down to the side).
Scoop ⅓ of the egg whites into the chocolate batter and use a spatula to gently fold them into until only a few streaks remain. Add remaining egg whites in two further stages. Gently fold in using the minimum amount of strokes necessary.
Pour batter into prepared pan and gently level with a spatula.
Bake for 23-28 minutes, until center of cake is just set, and a crust has formed over the top. If you test the center of the cake, it should still be moist. Set on a rack to cool. Remove springform edge. Cake will sink (and top may crack a bit) as it cools. This is fine and expected!
Once cool, use a small sieve to sprinkle powdered sugar over the top of the cake. Serve plain or with whipped cream, mascarpone or fresh berries (raspberries, blackberries, etc.).