Recipes › Dessert › Torta Tenerina Chocolate Cake Recipe

Torta Tenerina Chocolate Cake Recipe

Recipe by Pedro M. A. Neves

Torta Tenerina is a classic Italian flourless chocolate cake from Ferrara that achieves an impossibly fudgy interior with a delicate cracked surface. This elegant dessert relies on the perfect balance of dark chocolate, butter, and eggs to create a texture that hovers between cake and mousse. Served at room temperature with a dusting of powdered sugar, it embodies the refined simplicity of Northern Italian pastry traditions.

Ingredients

• 200g dark chocolate (70% cocoa), chopped
• 100g unsalted butter
• 5 large eggs, separated
• 120g granulated sugar
• 1 tablespoon unsweetened cocoa powder
• ¼ teaspoon salt
• Butter and cocoa powder for the pan
• 2 tablespoons powdered sugar for dusting

Instructions

1. Preheat oven to 180°C (350°F). Grease a 22cm (9-inch) round cake pan with butter and dust lightly with cocoa powder, tapping out excess.

2. Place chopped chocolate and butter in a heatproof bowl. Set over a pot of simmering water, stirring occasionally until completely melted and smooth. Remove from heat and let cool for 2-3 minutes.

3. Whisk egg yolks with 100g of the sugar until pale and thick, approximately 3-4 minutes. Fold the cooled chocolate mixture into the yolks until fully combined.

4. In a separate clean bowl, whisk egg whites with salt until soft peaks form. Gradually add the remaining 20g sugar while whisking until stiff, glossy peaks form.

5. Sift the cocoa powder into the chocolate-egg yolk mixture and fold gently to combine. Fold in the egg whites in two additions, being careful to maintain volume.

6. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes until the top is set with a thin crust but the center still jiggles slightly when gently shaken.

7. Remove from oven and allow cake to cool in the pan for 10 minutes. Turn out onto a cooling rack and cool completely to room temperature, at least 2 hours, before serving.

8. Just before serving, dust generously with powdered sugar using a fine sieve for an even finish.

Substitutions

• Replace dark chocolate with 200g semi-sweet chocolate for a sweeter, less intense flavor
• Substitute butter with coconut oil in equal measure for a dairy-free version
• Use 10 egg yolks instead of separated eggs for an even denser, more custard-like interior
• Replace granulated sugar with coconut sugar for a subtle caramel note

Tips

• The cake will appear underbaked and jiggly in the center when removed from the oven—this is correct and essential for the signature fudgy texture; it continues to set as it cools
• Do not overbake; a meat thermometer inserted in the center should read 45-48°C (113-118°F) at the middle for optimal texture
• Separate eggs when cold, then allow them to reach room temperature before whipping for maximum volume
• The cake is best made 1-2 days ahead, as flavor develops and the texture becomes even more refined after resting

Torta Tenerina originates from Ferrara in the Emilia-Romagna region of Northern Italy, where it has been a signature dessert since the early 20th century. The name 'tenerina' means 'tender' in Italian, referring to its characteristically soft, almost melting crumb that distinguishes it from denser chocolate cakes.

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