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Torta tenerina (soft chocolate cake)
The Ferrarese tenerina: dark chocolate, butter and eggs with just a whisper of flour. The centre stays soft, almost creamy, and the top cracks slightly.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Dark chocolate 70-85% 200 g
- Butter, salted 100 g
- Granulated sugar 150 g
- Whole egg, fresh 150 g
- Wheat flour, all-purpose 50 g
- Fine salt 1 g
- Powdered sugar 10 g to dust
Steps
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1 Melt the chocolate and butter in the bowl: 4 min / 50 degrees / speed 2.
4 min · 50 °C · speed 2
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2 Whisk the eggs and sugar with the butterfly: 5 min / 37 degrees / speed 4.
5 min · 37 °C · speed 4 · butterfly · whipping
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3 Remove the butterfly, add the flour, salt and melted chocolate: 30 sec / speed 3, reverse.
30 sec · speed 3 · reverse
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4 Pour into a 22 cm tin lined with baking paper and bake at 180 degrees for 25-30 minutes: the centre must stay soft.
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5 Let cool slightly, remove from the tin and dust with icing sugar.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 366 kcal | 488 kcal |
| Protein | 5.0 g | 6.7 g |
| Carbohydrate | 36.4 g | 48.5 g |
| Sugars | 26.0 g | 34.7 g |
| Fat | 22.6 g | 30.2 g |
| of which saturates | 13.1 g | 17.5 g |
| Fibre | 2.9 g | 3.9 g |
| Salt | 0.41 g | 0.54 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.