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The Tenerife cake is a typical recipe from the city of Ferrara, Italy. It has an intense chocolate flavor, and although traditional recipes take 50 grams of wheat, you can make this version gluten-free, which is made with cornstarch.
The dough is very moist on the inside, which is why, in the Ferrarian dialect, it is also called “taclenta pie,” which means sticky. If you want to accompany a dressing, the suggestion is to make a mascarpone cream.
To make the dough lower and moister, you can use a mold with a larger circumference. But, if you only have a smaller one, the batter will be taller and more delicious anyway.
Ingredients for Torta Tenerina:
- Medium eggs: 4 units;
- Sugar: 100 grams;
- Dark chocolate: 200 grams;
- Unsalted butter: 100 grams;
- Corn starch: 50 grams;
- Vanilla essence: 5 ml (optional);
- Salt: 2 grams.
Elaboration:
-Preheat the oven to 180 degrees and prepare a round mold with a removable bottom, at least 20 cm in diameter. If it is larger, the cake will be thinner, in the classic style. Cover the bottom with parchment paper and grease the sides with butter and cornstarch.
-Separate the whites from the egg yolks, breaking them into a separate container to avoid cross contamination if any part of the shell breaks. Set the egg whites aside.
-Break the chocolate and melt in a water bath. The shorter the pieces, the faster it melts.
- Chop the butter.
-After the chocolate is melted, add the butter, mix well to incorporate, remove from the heat and add the vanilla and salt.
-Beat the egg yolks and half the sugar with a whisk for a few minutes until pale and smooth.
-Add the sifted cornstarch and beat until incorporated. Clean the sticks very well and dry them.
-Beat the reserved egg whites, add the rest of the sugar little by little, without stopping, and continue beating until you get a kind of shiny and very fluffy meringue.
-Add the melted chocolate with butter to the yolk mixture, stirring well with the sticks, and add the egg whites assembled in three stages.
-Combine with the surrounding movements after each addition, using a flexible spatula. Finish the mixture trying to scrape the bottom of the bowl well, until you get a homogeneous mass.
-Place in the pan and bake for 30-35 minutes.
-Check the doneness with a toothpick in the center, which should be slightly stained with crumbs. Wait a little out of the oven before carefully unmolding and letting it cool completely on a wire rack. Garnish with powdered sugar.
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