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4 unit

Type 00 wheat flour

60 grams

White sugar

100 grams


100 grams

Dark chocolate, without milk

200 grams

Desserts from Italy



vegetarian with gluten with eggs with lactose

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


Recipe for a gentle and soft cake

Tenerina step 1

step 1

Dissolve chopped chocolate with butter in a bain-marie. Be careful not to exceed 50 ° C. If you do not, try not to boil the water while cooking in a bain-marie.

Tenerina step 2

step 2

My advice is to put butter after much of the chocolate has dissolved. During this operation, continue to mix the ingredients.

Tenerina step 3

step 3

Remove from fire. Add to the mixture, helping with a whip, yolks one by one and sifted flour. Mix well until you get a homogeneous dough.

Tenerina step 4

step 4

With electric whips, or with a planetary, put the albumens with sugar, until they form a very compact meringue.

Tenerina step 5

step 5

Stop when the compound is firm and pulling on the compound forms the so-called duck beak (in short, the meringue tuft stays firmly).

Tenerina step 6

step 6

Merge the meringue, very gently, into the lukewarm chocolate jar.

Tenerina step 7

step 7

Pour the mixture into a 22-24 cm cake, grated and floured.

Tenerina step 8

step 8

Bake at 175 ° C for 25-30 minutes. The peculiarity of this sweet is crosticine on the surface. Stop cooking as soon as the crosticine is formed on the surface. The dough inside must remain damp.

Tenerina step 9

step 9

The sweet must not be absolutely overturned. For this, it is best to use a removable phonograph.

Tenerina step 10

step 10

If you have used the disposable cake, you can easily cut the cake and carefully place the cake on the serving plate. You can add the icing sugar.

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