By ashling pluto
Tenerina Cake
6 steps
Prep:20minCook:20min
Here's an easy, fudgey cake originated in Italy (in the province of Ferrara). It can be made gluten free as well as dairy free, and you can customize it with whatever you like (i recommend cinnamon and orange zest!)
Updated at: Wed, 16 Aug 2023 20:34:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories423.3 kcal (21%)
Total Fat28.4 g (41%)
Carbs37.6 g (14%)
Sugars28.5 g (32%)
Protein5.3 g (11%)
Sodium111.8 mg (6%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Melt chocolate and butter in a double boiler.
Double BoilerStep 2
With a mixer, beat eggs and sugar well until almost white and foamy
MixerMixStep 3
With a spatula, slowly mix the chocolate into the eggs mixture until completely incorporated.
Bowl
SpatulaStep 4
Fold in the flour with the spatula, mix as little as possible (stop as soon as you can't see any more flour and the batter is homogeneous)
Step 5
pour in a Ø 20cm baking pan lined with parchment paper (if silicone, you can simply butter the mould and skip the parchment paper)
Cake Pan
Parchment paperStep 6
bake at 170°C in a preheated oven (static) for 20 minutes or until the top is crackly like in the picture and a skewer comes out humid but clean
OvenHeatNotes
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