Torta Tenerina (Italian Flourless Chocolate Cake)
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.
Servings 12 servings - 9 inch springform pan (23 centimeters)
Equipment
Ingredients
- 226 grams dark chocolate finely chopped
- 113 grams unsalted butter
- 4 large eggs separated and at room temperature
- 150 grams granulated sugar divided into two equal 75 gram/6 Tablespoon portions
- 24 grams corn starch sifted
- ½ teaspoon kosher salt Diamond Crystal
- powdered sugar for dusting
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) springform pan with parchment paper.
- In a microwave safe bowl, melt chopped chocolate and butter for 60 seconds. Stir and continue heating in 15 second bursts until fully melted. Set aside to cool down slightly.226 grams dark chocolate, 113 grams unsalted butter
- 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.4 large eggs, 150 grams granulated sugar
- Once chocolate mixture has cooled to a comfortable temperature to touch with your finger, add to egg yolk mixture and mix until incorporated. Scrape the bottom and sides of the bowl with a spatula.
- Add corn starch and salt. Mix until incorporated.24 grams corn starch, ½ teaspoon kosher salt
- To the bowl of a stand mixer fitted with the whisk attachment, add egg whites.For success beating egg whites, bowl and whisk should be completely clean and grease free.
- Beat on low until foamy. Slowly pour in remaining half of granulated 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. Cake will sink (and top may crack a bit) as it cools. This is fine and expected!
- Once cool, remove springform edge. 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, figs, etc.).powdered sugar
Notes
- Use a 9 inch (23 centimeter) springform pan so you can easily remove the sides. The cake is too fragile to invert and flip over onto a platter.
- Line the base and sides of the springform pan with parchment paper to prevent the cake from sticking.
- Be sure to divide the sugar into two equal portions (75 grams / 6 Tablespoons each). Half will go into the egg yolks, and the remainder will be added to the egg whites.
- Fold the whipped egg whites into the chocolate batter when the chocolate mixture is still soft and hasn't set up.
- To achieve this, don't make the chocolate portion too far in advance of the egg whites.
- If your chocolate has set up, gently microwave in 15 second bursts just until it can be stirred easily.
- Store the cake in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months well wrapped in plastic wrap and placed in an airtight container. To defrost, unwrap cake and set on a serving platter at room temperature.
- Variations:
- Espresso - Add a tablespoon of instant espresso powder to the melted chocolate and butter mixture for a rich coffee flavor.
- Cocoa topping - Dust the finished cake with a bit of cocoa powder rather than powdered sugar for an extra dark chocolate kick.
- Orange - Add the zest of a large orange to the batter after beating the eggs and sugar together.