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Tenerina Chocolate Cake




Cream of tartar

1 teaspoon


150 grams

Coconut oil

60 mL

Rice flour

5 spoons

Coconut sugar

100 grams

Vanilla flavour

2 grams

Chopped almonds

70 grams

Dark chocolate, without milk

130 grams

Desserts from Italy

Tenerina Chocolate Cake

Tenerina Chocolate Cake

vegan with nuts

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tenerina Chocolate Cake

An intense, rich and delicious pie!

Tenerina Chocolate Cake step 1

step 1

In a bowl, combine the dark chocolate loose with bain-marie, almond grain, sugar, tartar cremor. Mix well (you will get a dense cream).

Tenerina Chocolate Cake step 2

step 2

Now add flake oil, vanilla and hot water at a time, stirring slowly. You will have to form a very liquid compound.

Tenerina Chocolate Cake step 3

step 3

At this point, add flour to spoonfuls, stirring slowly. Add until the compound resumes a semi-liquid form but not too liquid I recommend.

Tenerina Chocolate Cake step 4

step 4

Preheat the oven at 190 ° C and get the right texture, pour it into an oiled and floury cake. Cook for about 20-25 minutes.

Tenerina Chocolate Cake step 5

step 5

Let cool and enjoy! It's also great with a vanilla ice cream ball!

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